Jimmy’s Hatch Pepper Stuffed Acorn Squash

INGREDIENTS:

• 2-3 Acorn Squash, ends sliced off, cut in half, and seeds removed

• 1 Tbsp Olive Oil

• 1 Tsp Salt

• 1/2 Tsp Pepper

• 1/2 onion, minced

• 1 small apple, cored & diced

• 1/2 Cup Jimmy's Hatch Pepper Salsa Verde

• 1/2 Tsp sage

• 1 Tbsp fresh Oregano minced

• 1.5 cups Chicken Stock

• 1/3 Cup dried cranberries

• 3/4 cup panko bread crumbs

• 1/4 cup shredded Parmesan cheese

Cooking Instructions:

Brush acorn squash with olive oil & season with salt and pepper. Place squash cut side up in a large microwave safe bowl. Cover bowl with wrap and microwave for about 15 minutes or until squash becomes very soft.

While squash cooks, add butter to a pan set over medium high heat. Once melted, add sausage, onion and Jimmy's Salsa Verde to them pan. Cook, breaking the sausage apart, for about 15 minutes or until sausage becomes brown and onion is translucent.

Stir in apple, sage, and oregano and cook for another 3 minutes. Stir in broth and cranberries, simmer 5 minutes until broth is reduced by 1/3. Remove from heat and stir in panko bread crumbs

Turn on broiler and adjust oven rack to about 8 inches below. Place coked squash on lined baking pan. Stuff squash with sausage mixture, mounding in the middle. Boil until lightly browned, approx 3-4 minutes.

Sprinkle with Parmesan cheese and serve.