With the fall season comes delicious Acorn Squash. If you’re looking for another way to make your squash keep on reading!
Image and Recipe provided by Proudly Wisconsin Cheese
Ingredients
4 medium acorn squash
2 tablespoons olive oil, divided
Salt and pepper
1 pound bulk hot Italian sausage
1 small onion, chopped
2 medium apples, cored and diced
1 tablespoon minced fresh sage
1 cup packed fresh baby spinach, chopped
2 tablespoons apple butter
8 ounces North Country Cheese Smoked Gouda, shredded and divided (2 cups)
Instructions
Heat oven to 350°F. Line a 15 x 10-inch baking pan with aluminum foil.
Cut tops off of squash; remove seeds and discard. Brush cut sides of squash with 1 tablespoon olive oil; season with salt and pepper. Place squash cut side down on prepared pan. Bake for 40-45 minutes or until tender.
Meanwhile, cook sausage in a large skillet over medium heat until meat is no longer pink; drain. Transfer sausage to a bowl. Wipe out the pan.
Sauté onion in remaining olive oil in the same pan over medium-high heat for 3 minutes. Reduce heat to medium. Add apples and sage; cook and stir for 2-3 minutes or until apples are tender. Stir in the spinach, apple butter and sausage. Cook and stir for 2-3 minutes longer or until heated through. Remove from the heat. Stir in 1 1/2 cups gouda.
Spoon sausage mixture into squash. Bake for 15 minutes. Sprinkle with remaining gouda. Bake for 5-6 minutes longer or until cheese is melted.
