Thanksgiving Grilled Sausage Stuffed Acorn Squash

Ingredients

  • 1 Large Acorn Squash
  • 6 oz. Turkey Sausage
  • 1/4 Cup Chopped Yellow Onion
  • 1/2 Chopped Celery
  • 1/2 Cup Chopped Cremini Mushrooms
  • 1/2 Cup Peeled and Chopped Pink Lady Apple
  • 1/2 Cup Panko Breadcrumbs
  • 1/4 Cup Fresh Parmesan Cheese
  • 2 Minced Garlic Cloves
  • 1 tsp Dried / Rubbed Sage
  • 1 tsp Salted Butter
  • 1 Beaten Egg White
  • 1 tsp Olive Oil
  • Salt & Pepper to taste

Equipment & Fuel

Directions

  1.  Light One Charcoal Chimney of Royal Oak Lump Charcoal
  2. When the Coals are completely Red, pour evenly on the coal grate (Make sure all coals are touching one another. So, do not spread them out to fit larger size grill grates if doing so would have coals spread without being in contact with one another).
  3. Close the lid and bring temp up to 400. Maintain that temp.
  4. Combine the chopped onion, celery, and cremini mushrooms. Then set aside.
  5. Melt the butter and add the dried sage and minced garlic. Then set aside.
  6. Combine the parmesan and Panko. Then set aside.
  7. Vigorously whisk one large egg white in a measuring cup or another container with a spout for 30-seconds. Then set aside.
  8. On a medium to large skillet, cook the sausage on low to medium heat for about 7 minutes. Separate it out into smaller pieces if clumped together and remove the casings if you have sausage with casings. While it’s cooking, prepare steps 9 & 10.
  9. With a sharpened knife chef’s knife, cut your large acorn squash down the middle. Go slowly and let the knife do the work without forcing it. Once two halves are created, cut the pointy bottom off of the non-stem side. Try to make it a straight cut, as this will be the platform on which the squash will sit so it does not wobble.
  10. With a spoon, carve out all the seeds and guts like you would a Halloween pumpkin. Then set the acorn squash halves aside.
  11. When the sausage is done, take it off the skillet and place into a separate container.
  12. Add the chopped onion, celery, and cremini mushrooms to the skillet, along with the tablespoon of olive oil, and cook for 4 minutes.
  13. Add the chopped apple and cook for 2 minutes.
  14. Combine the chopped onion, celery, cremini mushrooms, and apple to the sausage and mix.
  15. Mix in the parmesan cheese, panko breadcrumbs, and beaten egg white. Salt & Pepper to taste. Then set aside.
  16. Place a sheet of aluminum foil on the cooking grate directly over the coals. Then place the acorn squash halves (unstuffed) on top of the foil, cut side facing up. Cook them for about 40-50 minutes at 400 degrees.
  17. When fork tender, evenly add the sausage stuffing mixture to the acorn squash halves and cook for another 20-25 minutes.
  18. Serve immediately.
Categories: Holiday,  Recipes,  Side Dishes

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