Ingredients
- 3 medium acorn squash, halved and seeded
- ¼ cup butter
- 1 apple, cubed
- 1 potato, cubed
- 1 link kielbasa sausage, cubed
- ½ cup diced onion
- ½ cup dried cranberries
- 2 eggs, beaten
- ½ cup shredded sharp provolone cheese
What Makes This Recipe Unique
Cooking Hints
- Use fresh cranberries for a nice tart pop, or dried ones if fresh aren’t available, but soak them briefly for softness.
- Brown the sausage well before mixing it with the apples and cranberries to develop rich flavors.
Step 1
Gently heat your oven to 350°F (175°C). Place the acorn squash cut-side down in a baking dish and poke the skin a few times with a fork. Then, flip them over and spread the butter evenly inside each half, making sure to coat the hollowed-out parts. Set them aside for now.
Step 2
In a bowl, mix together the apple, potato, kielbasa, onion, and cranberries. Crack the eggs into the bowl and stir everything until well combined. Melt a little butter in a frying pan over medium heat, then pour in the mixture. Cook it, stirring occasionally, until the eggs are fully set—this should take about 5 minutes.
Step 3
Once the filling is cooked, spoon it into the squash halves. Sprinkle the provolone cheese on top, then cover the dish with foil. Pop it in the oven and bake until the squash is soft, which usually takes around 45 minutes. For the last 15 minutes, take off the foil so the cheese gets nice and golden.
