My Sausage Stuffed Acorn Squash is full of flavor and makes an impressive, attractive plate for family or guests. This dish just screams Fall harvest!
– olive oil – Italian Sausage ground/mild – fennel diced – thyme fresh or dried
Preheat the oven (or grill) to 400°F. Wash the outside of the squash. Microwave the whole acorn squash for 3 to 3-1/2 minutes.
Lay the squash on its side (not end) and slice the squash in half. Scoop out the seeds using a spoon. Put the squash in a baking dish lined with parchment paper. A loaf pan works well too.
Melt the butter and brush the cut halves of each acorn squash. Pour any remaining equally into the cavity of each squash.
Sprinkle the salt and pepper over each half of the squash. Bake for 45 to 50 minutes or until the squash is fork-tender.