With fall just around the corner, squash of every kind has been showing up in the grocery stores. Acorn squash happens to be one of my favorites. I usually slice it in half and microwave it with butter and OJ concentrate for a simple side. But once in a while, I stuff it with lots of sausage and veggies, top it with cheese and tell my husband its dinner.
There are two options when you make this, and the kind of sausage you have will dictate what path you take. If you have Italian sausage, use Italian spices, heck you could even serve some marinara sauce on the side. If you have sage sausage, use a nice rich poultry spice and tap into thanksgiving turkey flavors. Either way, adjust the seasoning to make you and yours happy.
Acorn Squash Stuffed with Sausage
A simple fall recipe that uses sage sausage to turn an acorns quash into a tasty dinner. Add a bottle of wine and a chunk of bread, and it’sa great meal.
- 1 large Acorn Squash
- 4-6 oz Sage or Italian Sausage
- 1 small onion diced
- 1 bunch dark greens
- ¼ cup yellow raisins
- 2 tbs butter
- 1 tbs favorite sage poultry spice or Italian spice blend
- Pinch of nutmeg for the greens
- Splash of white wine
- Salt and Pepper to taste
- ½ cup tomatoes diced
- ½ cup green onion
- ½ cup cheddar cheese shredded
- Sever with lightly dressed arugula or other lettuce
Slice the acorn squash in half. If it’s a big guy and has a lot of flesh, you will want to par-cook it. You can coat the inside with olive oil, sprinkle with salt, and then either microwave for 5-8 minutes or bake in the oven at 350 for 20-30 minutes.
While the squash par-cooks. Saute the sausage and onion in a large frying pan when they are almost done, toss in the dark greens allow to wilt. See the note below about the kind of greens you use.
Mix in the butter, spices, and yellow raisins. Remove from heat.
Put the squash in a shallow pan and stuff with the sausage mix. Splash in a little wine to keep everything moist. Put the extra filling around the squash.
Top the filling (in and out of the squash) with tomato, green onion, and cheese. Return to the oven for 30 minutes at 350 degrees. If you want to brown the cheese on top, turn your broiler on for the last few minutes.
Serve with fresh salad of arugula or watercress that’s lightly dressed with vinegar, lemon, and olive oil.
If you like Swiss chard or Kale, they would be great for this. You can even saute the stems from the chard in with the sausage. If that is too much roughage for you, then try baby spinach for a more mild option.