There isn’t a lot of fall weather that goes on in San Diego. In fact, the temperature last week was higher than it was for most of the summer. But that hasn’t stopped me from craving my favorite fall foods. Especially when I read posts on Facebook from all of my friends back in Ohio, which is exactly how I came across this recipe for Stuffed Acorn Squash.
It’s not something that I have ever made before, but I could tell by the ingredient list it was a winning combination. The squash adds a mellow flavor with just a touch of sweetness that balances perfectly with the somewhat spicy sausage. As with the Asian Lettuce Wraps, I was wary about using the apple. Typically fruit and savory is not a combination I like, but it works in this so don’t be afraid. Jesse kept asking, “What’s in this? It’s really good”. Which is always is a good sign.
Really quick before I get to the recipe – Today is the day that Jesse heads out for another month in China. Please excuse me while I cry like a baby having candy taken away. You’d think that maybe it would get a little easier each trip, but alas, it has not. Don’t get me wrong. I’ll be OK. I’ll do what I did last time and keep myself busy and honestly a month is a whole lot shorter than his last trip. 4 Mondays. Totally doable. Now that my temper tantrum and pep talk are over, I’ll move on to the post.
Stuffed Acorn Squash
2 acorn squash, halved and seeded
2 tablespoon butter, melted
1 clove of garlic, pressed
1/4 teaspoon ground sage
1 lb mild sausage (I used turkey)
1/2 cup onion, finely chopped
1 celery rib, finely chopped
4 ounces mushrooms, chopped
1 apple, cored and chopped (macintosh)
1 cup panko crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon sage
salt and pepper
1 egg, beaten
Preheat oven to 400 degrees.
Combine the melted butter, garlic, and 1/4 tsp sage. Brush the inside and outside of each squash with the butter mix. Place the squash on a cookie sheet, cut side up, and roast for 50-60 minutes, or until fork tender.
In a large skillet over medium heat, brown the sausage. When the sausage is browned, remove it from the pan and place on a paper towel lined plate, set aside. To the skillet add the onions, celery, and mushrooms and cook for 3 minutes. Add the apples and cook for another 2 minutes.
Return the sausage to the skillet then remove from heat. Season with sage, salt, and pepper. Stir in the panko and Parmesan. Add the egg and stir to combine.
Divide the stuffing evenly among the four squash halves. Return to the oven and bake for another 20 minutes.
Serve with extra Parmesan for garnish.
Adapted from Food.com