Sausage and Apple Stuffed Acorn Squash

Stuffed acorn squash is fall flavors in it's own bowl. This lunch or dinner is stuffed with Italian sausage, kale and sweet apples.

INGREDIENTS:

• 2 small/med acorn squash, cut in half

• 2 tbsp. olive oil

• ½ lb. Italian sausage

• 1 cup red onion, chopped

• 1 cup green bell pepper, chopped

• 1 clove garlic, minced

• 1 medium apple diced

• 1 tbsp. fresh thyme leaves, chopped

• 1 cup kale, chopped

• ¼ cup dried cranberries

• Sea salt and pepper to taste, fresh parsley — for garnish if desired

INSTRUCTIONS:

1. Preheat oven to 425F and line a baking sheet with parchment paper.

2. Pour olive oil over the acorn squash and sprinkle with salt and pepper.

3. Bake in over for 50-60 minutes, until skin is soft and fork-tender.

4. Heat 1 tbsp. olive oil in a skillet over medium-high heat.

5. Add sausage and using a wood spoon break into coarse pieces.

6. Cook until brown. It’s about 5-6 minutes. Then, set it aside, but leaving fat in the skillet.

7. In the same skillet, add onions and green bell pepper; cook until they’re soft, 3-5 minutes. Add garlic and cook for 30 seconds.

8. Add diced apple, thyme and salt and pepper to taste. Cook for 1 minute and add chopped kale and cranberry. Cook for 2-3 minutes. Stir occasionally.

9. Bring back the sausage and stir well to combine and cook just for 1-2 minutes to blend flavors.

10. Preheat your broiler and divide apple-sausage filling among squashes.

11. Once filled, place the baking sheet under the broiler and broil until for 5 minutes or so. Garnish with fresh minced parsley and enjoy!

Sourced from www.primaverakitchen.com