| | Directions |
- Preheat the oven to 350 degrees.
- Place the acorn squash, cut sides down, in a baking dish coated with cooking spray or oil.
- Bake the squash for 30 minutes (squash will not be completely cooked through). Remove from the oven and set aside to cool.
- In a 12-inch skillet, brown the Premio Luganiga sausage, breaking it up with a spatula; cook until the pink is gone.
- Add the onion and cook for 4-5 minutes, or until soft.
- Remove from heat and stir in the apples and crushed croutons.
- Mound the mixture in the baked squash halves and return them to the baking dish (stuffing side up).
- Bake for 20 minutes; then sprinkle one-fourth of the cheese over each squash half and bake for an additional 5 minutes or until the cheese is melted.
- Cool slightly before serving.
- These make a great main dish or side dish. Serves four as a main dish or eight as a side.
|
|
|
Cook Time: 1 hour
Servings: 4
|  | | Ingredients | | - | | 2 large acorn squash, split in half lengthwise, with seeds removed |
| - | | 16 ounces Premio Luganiga sausage, casings removed |
| - | | 1/2 cup diced sweet onion, such as Vidalia |
| - | | 2 Granny Smith apples, cored and diced |
| - | | 2 cups seasoned croutons, crushed |
| - | | 1 cup shredded sharp Cheddar cheese |
| |
| |
