Pair this hearty autumn dish with our Acquiesce Bourboulenc and Acquiesce Grenache Rosé.
Ingredients
2 acorn squash, halved and seeded
1 pound ground Italian sausage
1 cup chopped celery
½ cup chopped mushrooms
¼ cup chopped onion
1 egg, beaten
½ cup sour cream
½ cup grated Parmesan cheese
How To Make
1
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking sheet or line with aluminum foil. Place squash, cut sides down, on the prepared baking sheet.
2
Bake until tender, about 1 hour. Flip squash halves over and set aside to cool.
3
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
4
Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
5
Bake in the preheated oven until filling is cooked through, about 20 minutes.
