Cranberry, Apple & Sausage Stuffed Acorn Squash
3 Acorn Squash
1 ½ tsp Smokey Bacon Infused Sea Salt
1 lb Ground Sausage
1 Small Red Onion, diced small
2 Stalks Celery, diced small
½ Honeycrisp or Pink Lady Apple, diced small
½ cup Dried Cranberries
3 Tbsp Cranberry Spice White Balsamic, divided
Preheat the oven to 425 degrees.
Cut the top, about 1”, off of each Acorn Squash. Scoop the seeds out. Place on a parchment lined cookie sheet. Drizzle with Wild Mushroom & Sage Infused Olive Oil and sprinkle with Smokey Bacon Infused Sea Salt. Place cut side down and bake for 30 minutes, until fork tender.
Meanwhile, in a skillet on the stove over medium heat, add the sausage, red onion, celery, apple, cranberries, Mediterranean Rosemary Rub & Seasoning, and Smokey Bacon Infused Sea Salt. Cook until sausage is crumbly and mixture is well combined. Add 2 Tbsp of Cranberry Spice Balsamic and let cook for 1 more minute
Turn the oven to Broil and remove acorn squash from oven.
Stuff the filling into the cooked acorn squash and return to the oven. Broil for 5-8 minutes, until golden on top.
Drizzle with remaining 1 Tbsp Cranberry Spice White Barrel Aged Balsamic and enjoy!