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Servings 4

Prep. Time 30 mins

Cooking Time 80 mins


    2 acorn squash
    1 Harvest Fresh Cubanelle pepper, seeded, and diced
    1 bag of 284g Harvest Fresh Cipollini onions, peeled and sliced
    3 cloves of Harvest Fresh garlic finely chopped
    1 lb sausage removed from casings
    2 celery stalks chopped
    1 apple, peeled, cored and diced
    ½ cup grated fresh parmesan
    1 cup breadcrumbs
    Salt and Pepper for taste
    Fresh chopped rosemary or thyme 1 tbsp

    Preheat the oven to 400°F with a rack in the lower-middle position. Slice the squash in half horizontally and scoop out the seeds.
    Place the squash halves cut-side-up on a baking sheet, drizzle with olive oil, season with salt & pepper.
    Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. While the squash is roasting, prepare the filling.
    Sautee onion, garlic, Cubanelle pepper, and celery. After soft, add sausage, and cook until brown. Add diced apple; cook a few more minutes until all flavours well combined.
    Remove from heat, and add breadcrumbs and parmesan.
    Taste and adjust the spices, salt, and pepper.
    Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top.
    Bake the halves for another 15 to 20 minutes until both are hot and bubbly. Top with extra cheese and serve immediately