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Hello, my name is Laura Breneman and this is not a fancy food blog and I do not like cheese.


Sausage and Apple Stuffed Acorn Squash

Sausage and Apple Stuffed Acorn Squash


here is my insta Story....I have NO idea why some of the images are small? sorry.

I was in the mood for something like this and found this recipe online... its pretty great! The only thing I would be to add a little bit of spices to the sausage mixture, I added italian seasoning. Also make sure your sausage is nicely browned, you always get the best flavor when you do that! oh...and I used sour cream cheese, because welp, I dont like cheese.

One more thing...USE AN ICE CREAM SCOOP TO TAKE OUT THE SQUASH INSIDES!! it worked wonders!! 

You can find the full recipe here

(  I love that blog name haha!)


  • 4 small to medium winter squash (such as delicata or acorn)
  • Extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 pound bulk Italian or your favorite sausage (or links with the casing removed)
  • 1 large onion, finely chopped
  • ½ pound shiitake mushrooms, stemmed and finely chopped (optional)
  • 1 Gala or your favorite apple, peeled, cored, and finely chopped
  • ⅓ cup cashew cream* or sour cream
  • 1½ teaspoons nutritional yeast, or to taste (optional)
  • Parmigiano reggiano for topping (optional)
  • Chopped fresh basil or parsley, for serving
  1. Preheat the oven to 400°F. Line a large baking sheet with parchment. Carefully cut each squash in half lengthwise and use a spoon to scrape out the seeds and stringy pulp. Brush the cut sides of the squash lightly with olive oil and sprinkle with a little salt and pepper. Arrange the squash halves cut side down on the baking sheet. Bake for 20-30 minutes, or until the squash is fork tender (acorn squash takes a few minutes longer than delicata). Set the squash aside and leave the oven on.
  2. While the squash is roasting, make the filling. Heat a large skillet over medium-high heat. When the pan is hot, add enough olive oil to coat it with a thin layer. Add the sausage and cook, breaking up the meat with a spatula, until browned in spots and halfway cooked, about 5 minutes. Stir in the onion and shiitake mushrooms (if using) and continue to cook, stirring often, until the sausage is fully cooked and the mushrooms and onions have softened a bit. Stir in the apples and cook for five more minutes. Turn off the heat and stir in the cashew cream sour cream and nutritional yeast (if using). Taste the filling and add salt, pepper, and/or nutritional yeast to taste.
  3. Turn the squash halves over so the cut sides are up. Spoon the filling into the squash halves and sprinkle a little cheese on top of each one, if using. Return the squash to the oven and bake for 15-20 minutes, until the tops are browned in spots. Let cool for 10 minutes and then sprinkle with basil or parsley and serve hot.


*To make the cashew cream, soak ½ cup of cashews in very hot water for at least 15 minutes. Drain and rinse, then add the cashews to a blender with ¼ cup water, 1½ tablespoons apple cider vinegar or lemon juice, and a large pinch of salt. Process in a blender until smooth.


Easy Drop Biscuts

Easy Drop Biscuts