Harvest Luganiga Sausage and Acorn Squash Bake Recipe
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2 large acorn squash, split in half lengthwise, with seeds removed
16 ounces Premio Luganiga sausage, casings removed
1/2 cup diced sweet onion, such as Vidalia
2 Granny Smith apples, cored and diced
2 cups seasoned croutons, crushed
1 cup shredded sharp Cheddar cheese
Preheat the oven to 350 degrees.
Place the acorn squash, cut sides down, in a baking dish coated with cooking spray or oil.
Bake the squash for 30 minutes (squash will not be completely cooked through). Remove from the oven and set aside to cool.
In a 12-inch skillet, brown the Premio Luganiga sausage, breaking it up with a spatula; cook until the pink is gone.
Add the onion and cook for 4-5 minutes, or until soft.
Remove from heat and stir in the apples and crushed croutons.
Mound the mixture in the baked squash halves and return them to the baking dish (stuffing side up).
Bake for 20 minutes; then sprinkle one-fourth of the cheese over each squash half and bake for an additional 5 minutes or until the cheese is melted.
Cool slightly before serving.
These make a great main dish or side dish. Serves four as a main dish or eight as a side.
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