SAUSAGE STUFFED SQUASH - Klement's

Ingredients

• 1 (14oz) package of Klement’s Polska Kielbasa Sausage, cut into coins
• 2 acorn squash, halved and de-seeded
• 2 Tbsp butter
• 1 clove of garlic, minced
• 1/2 cup sweet onion, finely diced
• 1 (8oz) container of white mushrooms, sliced
• 1 Granny Smith apple, peeled, cored and diced
• 1/4 cup chopped fresh sage, divided
• 1 cup dry breadcrumbs
• 2 eggs, beaten
• 1/2 cup shredded parmesan cheese, divided
• 1/4 cup chopped fresh parsley, divided
• Melt butter and brush onto cut surfaces of squash. Sprinkle half of the fresh sage onto the surface of the squash.
• Bake in a large roasting pan, cut side up, at 400 degrees F for 40 minutes or until squash is tender.
• While squash cooks, prepare the stuffing. In a skillet, brown sausage slices. Add garlic, onion and mushrooms and sauté for 4 minutes. Add in apples and continue to cook for 2 minutes.
• Remove sausage mixture from heat and add in the breadcrumbs, half the cheese, remaining sage and half of the parsley.
• Once squash is done, stir in the eggs and breadcrumbs to the stuffing mixture and fill the squash halves with the completed stuffing mixture.
• Return to the oven and bake, covered with foil, for 20-30 minutes.
• Garnish with remaining parsley enjoy!