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    • 1/2 lb Turkey sausage, fresh


    • 2 1- pound acorn squash
    • 1/2 cup Celery, fine
    • 1 cup Granny smith apple, fine
    • 1/4 tsp Sage, leaves


    • 1/4 cup Apple jelly

    Baking & Spices

    • 2 tbsp Brown sugar

    Oils & Vinegars

    • 1 tsp Canola oil
    • 1 Vegetable cooking oil

    Bread & Baked Goods

    • 1/2 cup White bread crumbs, fresh

    Sausage Stuffed Acorn Squash

    2y Saved to Fall Recipes
    • Natalie Edwards

      Sausage Stuffed Acorn Squash--without the apple jelly though...

    • Nikki Almog

      Sausage Stuffed Acorn Squash

    • Betty Coffrin

      Preparation1 Preheat oven to 400 degrees F. 2 Cut squash in half lengthwise and scoop out the seeds. Brush a small amount of oil on the cut edges of each squash half. Spray a baking sheet with vegetable cooking spray. Place each squash half, cut side up on the baking sheet, cover tightly with foil and bake until tender, about 35-40 minutes. 3 If using sausage links, squeeze sausage from the casings. 4 Over medium heat, cook sausage until it is no longer pink, breaking the sausage into small pieces. Drain sausage on paper towels, if necessary. Reserve 1 teaspoon pan drippings and discard remaining pan drippings. 5 Over medium heat, cook celery in reserved pan drippings for 2 minutes, add apple and continue to sauté for 2-3 minutes. 6 Remove from heat and stir in reserved sausage, bread crumbs, sage and sugar. 7 When squash is cooked, remove from oven and reduce oven temperature to 350 degrees F. Cool squash until shells can be handled. Scoop out the pulp, leaving a ½-inch shell. Combine the squash pulp with sausage mixture. 8 Mound sausage into the squash shells. Top each with 1-tablespoon apple jelly. 9 Return to the 350 degree F oven and bake uncovered until sausage is cooked through, about 25 minutes.Source: National Turkey Federation

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