Fall & Winter Meals

Stuffed acorn Squash

By An Edible Mosaic

Prep Time:  20 min

Squash: 3 small to medium acorn squash Olive oil, salt & black pepper Sausage Stuffing: 2 TB olive oil 1 lb bulk Italian turkey sausage Onion, celery & garlic Rosemary, thyme & sage Salt & black pepper 3 TB pine nuts 6 TB dried cranberries

Cook Time:  50 min

Ingredients

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If you want, you can add rice to this stuffed acorn squash! See the full recipe for instructions.

Pro tip

Step 1

Cut both ends off of each squash (so that they’ll sit flat when they’re stuffed). Cut each squash in half horizontally, and scrape out the seeds.

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Step 2

Put the squash in a casserole dish. Drizzle on the oil, and sprinkle on the S&P. Rub the oil and spices around the inside of each squash half. Flip the squash over, cover the dish with foil, and roast until tender, about 40 minutes at 425F.

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Step 3

Heat a large skillet over medium-high heat. Add the oil and sausage and stir in the onion and celery. Cook until the sausage is browned and the vegetables are softened. Add the garlic and cook 1 minute, stirring frequently. Stir in the remaining ingredients.

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Step 4

Once the squash is tender, flip each over so the cut sides are facing up. Divide the sausage stuffing between each squash cavity, mounding it up if necessary. Return it to the oven and bake until lightly browned.

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A hearty fall meal with winter squash, turkey sausage, cranberries & fresh herbs.