ROASTED ACORN SQUASH WITH SAUSAGE
3 Tablespoons of EVOO
3 Tablespoons of Spicy Calabrian Pesto Infused Olive
2 acorn squash – cut in halves and seeds removed.
1 small diced onion.
12 oz of Italian sausage
3 chopped celery stalks
½ cup of feta cheese
¼ cup of dried cranberries
¼ cup of chopped walnuts
1 small chopped granny smith apple
Preheat oven to 450 degrees F.
Place foil on a large baking sheet. Coat acorn squash with 3
tablespoons of Pesto Infused Olive Oil, sprinkle salt and
pepper and place cut side down on the foiled baking sheet.
Place another sheet of foil over the squash and cover tightly.
Bake until squash is soft but holds its shape – approx. 40min.
Let cool slightly and scoop out about 3 tablespoons from eachhalf of the acorn squash.
In a skillet, add the 3 tablespoons of Athinolia EVOO, over
medium heat – add onion, sausage, and celery. Cook until
sausage is broken up and browned. Transfer to a bowl and
mix in the other ingredients.
Evenly portion out stuffing and fill your acorn squash. Place
squash back on baking sheet and cook for another 15
minutes. Top with parsley and serve.