Kristy's Food & Fitness

I made this meal for Craig and my mom on Friday and it was AMAZING. I mean, I figured it would be pretty good, but it exceeded all of our expectations. I would even just make the “stuffing” by itself and eat that for dinner. I’ll have to make this again soon!!

Stuffed Acorn Squash:

Ingredients:

• 2 acorn squash (I used 3 small ones and it worked just fine)
• 8 oz. bulk pork sausage
• 1/2 cup chopped onions
• 2 sweet apples such as Fuji (1 lb. total), peeled, cored, and chopped
• 1/4 cup raisins
• 1/4 cup dried cranberries
• 1/4 teaspoon dried thyme
• 3 tablespoons chopped pecans
• 1/4 cup maple syrup

Directions:

1. Cut each squash in half crosswise; scoop out seeds. Cut a thin slice off the bottom of each half so it can stand upright. Place each half, cavity side down, in a 9x13 in. baking pan and cover pan highly with foil (I did not cover it). Bake in a 350° regular or convection oven until tender when pierced, 45 to 50 minutes.

2. Meanwhile, in a 10 to 12 inch nonstick frying pan over medium-high heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes. Drain off and discard fat. Add onion, apples, raisins, cranberries, and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. Stir in pecans.

3. Uncover squash and turn halves upright; fill equally with sausage mixture. Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.

Serve and enjoy! Original recipe here.

5.7.12