Harvest Luganiga Sausage and Acorn Squash Bake Recipe

Update Servings
  • 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
1 hr
  • 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.
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