Sausage & Apple Stuffed Honeynut Squash
Sweet honeynut squash stuffed with sausage, apple, dried cranberries, crunchy celery and aromatic herbs!
Servings: 6 servings
- 3 whole honeynut squash, halved
- 2 tbsp olive oil
- 1 pinch sea salt and pepper
- 4 Andouille sausages
- 1 whole honeycrips apple, cubed
- 1 cup celery, chopped
- 1/2 cup dried cranberries
- 1 tsp each oregano, sage, garlic herb
- 2 sprigs fresh rosemary
Pre-heat oven to 400F degrees
Wash the skin of honeynut squash and towel dry. Cut in half the lenghtwise. Remove the seeds and clean the cavity well. Brush the squash with olive oil and season with salt and pepper to taste. Garnish with fresh rosemary. Bake for 30 minutes uncovered
Meanwhile, heat oil in cast iron. Add sausage, apple, celery and sauté on medium heat for 15 minutes or until apple is soft and sausage start to turn golden brown. Add dried cranberries and season with salt, pepper, oregano, sage and garlic herb.
Remove honeynut squash from oven. Fill the cavity with sausage apple mix. Top wtih fresh rosemary and serve.