Sausage and Mushroom Stuffed Acorn Squash with Brown Sage Butter Recipe
Recipe courtesy of Chef Billy Parisi.
If you’re looking for a festive and seasonal appetizer for your holiday feasts, try this Sausage and Mushroom Stuffed Acorn Squash – simple and loaded with flavor.
1 pint of domestic mushrooms, brushed free of any dirt
1 pound of loose Italian sausage
2 cups of cooked brown rice
1 peeled and small diced granny smith apple
1 peeled and small diced fuji apple
¾ cup panko bread crumbs + more to top off with
3 teaspoons of chopped fresh sage
1 teaspoon of chopped fresh thyme
4 acorn squash cut in half, seeds removed and seasoned
1 stick of unsalted butter
Kosher salt and fresh cracked pepper to taste
1. Preheat the oven to 375°.
2. Finely minced the mushrooms using a knife or in a food processor.
3. Add the mushrooms to a bowl and mix with the sausage, rice, apples, ¾ cup of panko bread crumbs, 1 teaspoon of sage, 1 teaspoon of thyme, and salt and pepper until combined.
4. Next, place the squash skin side down on a sheet tray lined with parchment paper and season the inside with salt and pepper.
5. Evenly divide the sausage mushroom mixture and stuff it into the center of the acorn squash. Sprinkle on remaining bread crumbs and bake in the oven at 375° for 30 to 35 minutes or until the tops are lightly browned and the sausage is cooked through out.
6. In a small pot add in the butter and cook over low heat until the milk fat solids are cooked and the butte begins to turn light brown. Remove from the heat, season with salt and pepper, and remaining sage and drizzle it over the cooked stuffed squash.