Goat Cheese and Balsamic Stuffed Acorn Squash
Prep Time: 10 min
Cook Time: 55 min
Total Time: 1 hr 5 min
- 2 acorn squash (about 2 lb each)
- 2 tbsp Filippo Berio Extra Virgin Olive Oil, divided
- 3/4 tsp salt, divided
- 1/2 tsp pepper, divided
- 1/2 lb mild or spicy Italian sausage, casing removed
- 1 small onion, finely chopped
- 1 apple, peeled and chopped
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh sage
- 3 tbsp Filippo Berio Balsamic Vinegar
- 2 3/4 cups cubed day-old ciabatta bread
- 1 egg, beaten
- 1/2 cup finely crumbled goat cheese, divided
- 1/4 cup finely chopped fresh parsley
- 2 tbsp finely chopped fresh chives, divided
- 1/4 cup chopped walnuts
- Preheat oven to 400˚F. Half and seed squash; brush cut sides with 1 tbsp oil and season with 1/2 tsp salt and 1/4 tsp pepper. Place on parchment paper–lined baking sheet; bake, cut sides up, for 30 to 35 minutes or until tender.
- Meanwhile, heat remaining oil in large skillet set over medium heat; crumble in sausage and cook for about 5 minutes or until starting to brown. Add onion, apple, garlic, sage, and remaining salt and pepper; cook, stirring, for about 8 minutes or until vegetables are tender and sausage is cooked through. Remove from heat; let cool slightly. Stir in balsamic vinegar.
- Toss bread with sausage mixture, egg, 1/4 cup goat cheese, parsley and 1 tbsp chives (if stuffing seems dry, add a few tablespoons of water; it should be moist but not soggy).
- Spoon filling evenly into squash halves; top with remaining goat cheese and walnuts. Cover each with foil; bake for about 15 minutes or until filling is heated through. Remove foil; bake for about 10 minutes or until top is golden brown.
Tip: Add 1/4 cup dried fruit to stuffing if desired, such as raisins, cranberries, cherries or chopped figs.