Stuffed Acorn Squash
December 16, 2010
This is another recipe from the Simply in Season Cookbook. It sounded delicious and since our little produce store had acorn squash on sale, I just had to try it. You see, neither of us had ever tried acorn squash before! I don’t even think they sell this seasonal vegetable at our supermarkets! Want to see what they look like?
This recipe is special in that there are actually five different stuffings to choose from. All five recipes were featured last week on Simply in Season: Recipe of the Week (Psst: Click here for last week’s recipe, cached by Google). They all sound wonderful but I had to make a choice. I decided to make the Apple-sausage stuffing because I had all of the ingredients and it sounded like the most creative blend of flavors. We were not disappointed!
Here is what you will need:
- 2-3 acorn squash, cut in half with strings and seeds removed
- 1 pound sausage
- 1 onion, diced
- 1 apple, diced
- 2 cups bread crumbs (we did not use these)
- 3/4 cup nuts, chopped (walnuts)
- 3/4 cup golden raisins (regular raisins)
- 1 tablespoon sour cream or plain yogurt (optional)
- 1/4 teaspoon each dried thyme, basil and oregano
- All measurements are flexible
To begin with stab the squash and nuke it for a few minutes to make cutting it in half easier. After cleaning out the insides, this goes in the oven for about 45 minutes, or until almost tender (at 350F). In the mean time, prepare the stuffing. Brown the meat and then saute with the onion and apple. Remove from heat and add remaining ingredients. Stuff squash and bake for 20 minutes at 375F.
This was amazing! The stuffing alone would make a glorious meal! I can’t wait to try it with more winter squash! Enjoy!