Sausage & Apple Stuffed Acorn Squash

Sausage & Apple Stuffed Acorn Squash

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Ingredients

• 3 Acorn Squash, halved (you want the wavy side facing up, it is much prettier!)
• 1 tablespoon ghee butter, melted (for brushing the squash) - you can use regular butter here too
• 1 tablespoon ghee butter (for the pan to cook sausage and veggies)
• 1 lb ground pork sausage (I did half sage sausage and half mild but you can do whatever you choose)
• 1/3 cup dried cranberries
• 1 small yellow onion, diced
• 1 clove garlic, minced
• 2 celery stalks, finely chopped
• 1 apple, diced (I used honeycrisp for this but pink lady and gala are also great) - skin on
• 3 white mushrooms, finely chopped
• 1 tablespoon fresh sage
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• olive oil
• salt and pepper to taste
Optional
• Parsley, garnish
• Parmesan cheese on top

Instructions

1. Preheat oven to 400 degrees
2. Using a sharp knife, cut the squash in half and scoop out the seeds
3. Brush the tops of the squash with the melted ghee butter
4. Place the squash face down on a lined baking sheet
5. Bake for 28-30 minutes (when you flip the squash over they should have nice char marks on top. Poke with a fork to make sure they are soft)
6. Add a little olive oil to a hot skillet and cook your pork, breaking it up into small crumbles as you go
7. Make sure the pork is no longer pink (about 10 minutes)
8. Remove pork and let drain on a paper towel
9. Add ghee butter to the same pan and let melt, scraping up the brown bits (adds extra flavor to the veggies)
10. Add onion, celery, mushrooms to the skillet stir and let cook for about 3-5 minutes until the veggies become soft and translucent
11. Add garlic, apple, cranberries and herbs and cook for another 3 minutes
12. Add pork back in and stir together until well combined, remove from heat
13. Scoop out desired amount of pork mixture into the acorn squash
14. Broil in the oven on high for 5 minutes (add cheese here if you choose)
15. Top with chopped parsley