2 acorn squash, halved and seeded
1 tablespoon butter, melted
1/4 teaspoon garlic salt
1/4 teaspoon ground sage
1 lb pork sausage (regular seasoning)
1/2 cup onion, finely chopped
1 celery rib, finely chopped
2 tbsp finely chopped fresh rosemary
2 apples, cored and chopped (Macintosh)
1 cup fine breadcrumbs
1/2 teaspoon sage
salt and pepper
1 cup shredded parmesan cheese
1 egg, beaten
2 tablespoons fresh parsley, chopped
Combine the melted butter, garlic salt and 1/4 teaspoons sage then brush over cut sides and cavity of the squash and salt and pepper to taste. Bake in a large roasting pan, cut side up, at 400 degrees for 1 hour or until squash is tender yet still holds its shape. Meanwhile make the stuffing and fry pork sausage until light brown. Then remove pork from frying pan and put into a colander to drain (drain all but 2 tablespoons drippings from fry pan). Add onion and celery to the frying pan and sauté 4 minutes. Stir in apple and sauté 2 more minutes. Combine the pork, vegetables, and bread crumbs in a large bowl. Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning). Stir in the egg, half cup of cheese and parsley then spoon into acorn squash. Cover the dish and bake for 20 more minutes. Sprinkle dish with remaining cheese, uncover and bake for 5 more minutes….enjoy!!