Acorn Squash Stuffed with Apple, Cranberry, and Sausage

Acorn Squash Stuffed with Apple, Cranberry, and Sausage

Cranberries and apples balance out a savory acorn squash stuffing of kielbasa sausage, egg, and potato.

Preparation Time
30 mins
Cooking Time
50 mins
Total Time
1 hr 20 mins
Calories
376 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
Step 3
Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
Step 4
Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.
Acorn Squash Stuffed with Apple, Cranberry, and Sausage

Ingredients

  • ¼ cup butter
  • 2 eggs, beaten
  • ½ cup dried cranberries
  • 1 potato, cubed
  • ½ cup diced onion
  • 1 apple, cubed
  • 3 medium acorn squash, halved and seeded
  • 1 link kielbasa sausage, cubed
  • ½ cup shredded sharp provolone cheese

Categories

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