Sausage-Stuffed Acorn Squash With Chestnuts, Apples and Gruyere

/
Sausage Stuffed Acorn Squash With Chestnuts, Apples and Gruyere

Stuffed vegetables, like this stuffed acorn squash, are a good way to get creative while eating the rainbow. A colorful diet, or eating fruits and vegetables of different colors, means you’re getting more diverse nutrients.

Besides the health benefits, this rich sausage-stuffed acorn squash is also delicious and perfectly complemented by the flavors of apples, chestnuts and Gruyere cheese.

The difference-maker in this dish is the real dairy, thanks to the fresh, creamy Gruyere cheese. If Gruyere isn’t quite your speed, you can also top your stuffed acorn squash with a tangy blue cheese or a fresh mozzarella — both will pair well with the chopped apples.

Feel-good food

Squash is not only extremely versatile to cook with, but this fruit (yes, it’s considered fruit!) offers many nutritional benefits you should know about. When you’re serving your baked acorn squash to your family, you’re providing them with a source of:

  • Vitamins C, B6 and A

  • Beta-carotene, which can improve skin health

  • Dietary fiber for digestion

  • Calcium

  • Iron

  • Magnesium

__

Sausage-Stuffed Acorn Squash With Chestnuts, Apples and Gruyere
Start to finish: 1 hour 10 minutes
Impresses: 4

Ingredients
2 large acorn squash
½ tablespoon olive oil
8 ounces pork sausage
½ cup chestnuts (about 10-12 chestnuts), pre-roasted and roughly chopped
1 small apple, diced
½ onion, chopped
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
½ tablespoon fresh thyme, chopped
1 cup finely shredded Gruyere
Salt and pepper to taste

Method
Heat oven to 400 F. Cut acorn squash in half lengthwise and scoop out the seeds. Place in a baking dish, cut side up. Brush with olive oil and season with salt and pepper to taste.

Bake 35-40 minutes, or until the squash is tender. Meanwhile, brown the pork sausage and pat dry with paper towels. Add the cooked sausage to a mixing bowl with the remaining ingredients, reserving ½ cup shredded Gruyere.

Remove the baking dish from the oven, and carefully pack the stuffing mixture into the acorn squash.

Return to the oven and bake for an additional 15-20 minutes. 

Remove the baking dish from the oven, and top with the remaining shredded cheese.

Season your sausage stuffed acorn squash with salt and pepper to taste, and garnish with additional herbs, if desired.