Sausage & Apple Stuffed Acorn Squash recipe
I've had several people ask me to put my special Sausage & Apple stuffed acorn squash recipe on the site.
Some of what makes this squash recipe unique and taste so good is how the flavors of sausage, apple, maple syrup and curry blend together so well in the stuffing and accent one another.
And the Swiss Cheese I topped the stuffed squash in the picture above was perfect, melted well and the flavor was neutral enough it didn't take away from the maple/apple/sausage flavors - but you can use whatever cheese you like the best.
I usually cut the acorn squash in half, scoop out the seeds, stuff it and cook it.
One of these halves really is enough for one person.
I haven't tried it but I'm sure you could quarter these pieces and serve smaller portions to more people.
Home › Grilled Vegetable Recipes › Stuffed Acorn Squash Recipe
Serves: 4 (or 8 if you quarter the squash)
Prep time: 10 minutes
Cook time: 55 minutes
Indirect Heat: 400F - 425F
What you'll need:
- 2 Acorn Squash
- 2 teaspoons curry powder
- salt & pepper to taste
- 1 lb sausage meat (casings removed if not bulk sausage)
- 4 strips crispy cooked bacon, crumbled
- 1 teaspoon ground black pepper
- 1 shallot finely diced (or 1/2 a regular onion diced)
- 1 red apple diced
- 1 clove garlic minced
- 1/3 cup Philadelphia cream cheese, softened
- 1/4 cup maple syrup (or honey)
- 4 Swiss cheese slices (or your favorite cheese, sliced or shredded)
Tip: Honey Garlic sausage works very well in this stuffed acorn squash recipe - remove the casings and cook just the meat.
Step 1:
Break the stem off the squash if it's still attached and split the squash in half lengthwise.
Scoop out the seeds to form a bowl in the center of each half.
Sprinkle each with salt, pepper and the curry powder.
Step 2:
In a large frying pan crumble the sausage meat into small chunks and begin to saute over medium heat.
Sprinkle the uncooked sausage with a teaspoon of black pepper.
Add the crumbled bacon and continue cooking until the sausage is browned and cooked through.
With a slotted spoon remove the meat from the pan but keep the grease in the pan.
Add the diced shallot (or onion), apple and garlic to the reserved grease and cook a couple minutes, just until the onion begins to soften.
Step 3:
In a large bowl place the Philadelphia cream cheese and then cover with the cooked sausage and bacon with the sauteed onion, apple and garlic.
Let the hot sausage mixture sit on the cream cheese long enough for it to start melting.
Add the Maple Syrup (or Honey) and stir well.
Tip: If the cream cheese doesn't blend well try microwaving everything in the bowl for 30 seconds or so until it does blend well.
Step 4:
Spoon the Sausage & Apple stuffing into each half.
It's OK to mound it up a little higher then the squash.
Make sure you pack it into the bowl of the squash fairly well.
Step 5:
Preheat the grill to 400F - 425F and set up for indirect grilling.
When the BBQ has reached cooking temperature, place the aluminum pan containing the stuffed acorn squash on the grill, not over direct heat.
Close the lid.
Every 10 minutes or so, lift the lid and rotate the pan so all the squash are equally cooked.
Close the lid after each rotation.
Step 6:
After 55 minutes or so, lift the lid and place your choice of cheese over the stuffed squash.
In this picture I put strips of Swiss cheese slices on each piece.
It melts quickly and doesn't add an overpowering flavor to the food.
After several minutes, lift the lid and make sure the cheese is melted.
Remove from the heat and serve immediately.
Enjoy!
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