STUFFED ACORN SQUASH Rosemary, Garlic & Herb Oil
Serves 2
1 acorn squash
¼ cup onion, chopped
¼ cup celery, chopped
½ pound Italian Sausage
1 cup bread crumbs
½ cup parmesan cheese
1 apple, peeled and chopped
1 tablespoon Rosemary, Garlic & Herb Oil, plus some for coating
Rosemary & Basil Seasoned Sea Salt, (or) salt & pepper to taste
1. Cut ends off squash and cut in half removing the seeds. Shake the bottle of Rosemary, Garlic & Herb Oil well, pour some into a small dish and brush to coat the squash halves. Sprinkle lightly with Rosemary & Basil Seasoned Sea Salt (or) salt & pepper to taste. Bake at 400⁰F for 40 minutes.
2. Sauté onion and celery in 1 tablespoon Rosemary, Garlic & Herb Oil for 1 minute. Add Italian Sausage; cook and crumble. Stir in chopped apple and cook through. Remove from heat; stir in bread crumbs and Parmesan cheese.
3. Stuff each half of acorn squash with filling and bake another 20 minutes at 400⁰F.
This recipe was inspired by Curves of Lapeer Michigan!