Apple, Cranberry, and Sausage-Stuffed Acorn Squash

Ingredients 0/9

Step 1

Gently heat your oven to 350°F (175°C). Place the acorn squash halves cut side up in a baking dish. Give the skin a few pokes with a fork to help them cook evenly. Spread the butter inside each squash half, making sure to coat the whole cavity, then set them aside.

Step 2

In a bowl, mix together the apple, potato, kielbasa, onion, and cranberries. Crack in the eggs and stir everything until well combined. Melt a little butter in a frying pan over medium heat, then pour in the mixture. Cook, stirring occasionally, until the eggs are fully set, which should take about 5 minutes.

Step 3

Spoon the cooked filling into the squash halves, packing it in nicely. Sprinkle the tops with provolone cheese, then cover the whole dish with foil. Pop it in the oven and bake until the squash is tender, around 45 minutes. For the last 15 minutes, take off the foil so the cheese can get golden and a little crispy on top.