Stir in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Add the apples, sage and garlic, and cook until aromatic, about 1 minute. Add the onion and celery and cook until softened, about 5 minutes. When the oil is shimmering, add the sausage and cook, stirring frequently and breaking up any large pieces with a wooden spoon, until cooked through, 6 to 8 minutes. While squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Liberally season with salt and black pepper and roast until the squash are fork tender and the edges have started to curl, about 40 minutes. Drizzle 3 tablespoons of the olive oil over the flesh of the squash. Place the squash halves on a baking sheet cut-side up.
#Baked acorn squash sausage plus
Kosher salt and freshly ground black pepperĤ links hot Italian sausage, casings removed (see note)ġ Granny Smith apple, peeled and cut into 1/2-inch piecesġ/2 cup grated Parmigiano Reggiano, plus more for serving Instructions Total time: 1 hour and 50 minutes IngredientsĦ tablespoons extra-virgin olive oil, plus more for serving Use vegetable broth instead of chicken broth. We particularly like shiitakes here, but you could also use a mixture of wild mushrooms or cremini mushrooms, cooked until all of their liquid has evaporated. If you’d like to make a vegetarian version of this dish, you can substitute 1 pound of mushrooms, sauteed in butter. Mixing most of the softened squash with the remaining stuffing ingredients better integrates the flavors throughout the entire dish. To help achieve this, scoop out all but a half-inch of the flesh of the roasted squash. The key to perfectly stuffed squash is having the correct ratio of squash to filling.
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