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Stuffed Acorn Squash


Prep Time: 20 minutes

Cook Time: 50 minutes

  • 2 acorn squash
  • 1 lb ground pork sausage
  • 2 green apples, peeled, cored and diced
  • 1 yellow onion, diced
  • 1 tablespoon chopped sage
  • 2 tablespoons Dynasty Hoisin Sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Grated parmesan cheese, for garnish
  • Fresh chopped sage, for garnish
  1. Preheat the oven to 400 degrees.
  2. With a very sharp knife, carefully cut your two acorn squashes in half, leaving you with 4 halves. With a spoon scoop out the seeds and middle of each until you have a nice clean center hole.
  3. Place the squash hole side up on a greased baking sheet. Brush some olive oil on them and then sprinkle them with a little salt. Cover with foil and roast for 40 minutes. When they are soft and cooked take them out and set aside.
  4. Make your filling by heating a pan with a little olive oil. Add in the chopped onion, apple and chopped sage and let that cook down for about 5 minutes. Then add in the ground sausage and cook for another 5 minutes until starts to brown up. Add in the hoisin sauce and salt and pepper. When the sausage is cooked and the hoisin sauce is mixed in take it off the heat.
  5. Scoop a heap into each squash. Do this for all of them and then place back in the oven uncovered for 5 minutes to caramelized them up a little bit. Take them out of the oven and top with some fresh grated parmesan cheese and chopped sage. Serve right away while still hot.

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Dish Type / Ethnic Cuisine