Acorn Squash Stuffed with Apple, Cranberry, and Sausage
Description
Cranberries and apples balance out a savory acorn squash stuffing of kielbasa sausage, egg, and potato.
Ingredients
•
3 medium acorn squash, halved and seeded
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1/4 cup butter
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1 apple, cubed
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1 potato, cubed
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1 link kielbasa sausage, cubed
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1/2 cup diced onion
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1/2 cup dried cranberries
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2 eggs, beaten
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1/2 cup shredded sharp provolone cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
4
Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.