-
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.