Stuffed Acorn Squash

Sorry to disappear for a couple weeks folks, but this month has been surprisingly busy. Feels like I've hardly had time to unwind, let alone cook, but between all the places I've visited and all the people I've been able to spend time with, I'm exhausted in the best way. 

I've also been pretty inspired thumbing through my cookbook collection lately -- mostly by seasonal produce and flavors that scream "fall." Here is a recipe that embraces that! 

 

Stuffed Acorn Squash
(For two)

Ingredients:

1 medium to large acorn squash

Half of an onion, diced

1 pear, diced 

2 sausage links (pork or chicken)

Dried oregano

Dried thyme

Dried sage

Salt & pepper 

Brown sugar 

Nuts & raisins/dried cranberries

Plain bread crumbs 

1 tbs sour cream

Feta cheese

 

Preparation: Wash your squash thoroughly and cut in half lengthwise. Scoop out the stringy flesh and seeds in the center until there is a hollowed out space for your stuffing. Place the squash cut-side down on a greased baking sheet and bake at 350 degrees for 30-40 minutes, until tender. 

Meanwhile, dice up the sausage (I used chicken this time) and brown in a pan over medium-high heat. Add onions and pears and cook until onions are translucent and the pears are tender. Add as many nuts and raisins as desired and toss. I added some sliced almonds, pecans and dried cranberries. 

Sprinkle your stuffing with salt, pepper, oregano, thyme, and sage to taste, but be careful not to overdo it as the flavor of dried herbs is usually more intense than fresh herbs. I also sprinkled in some brown sugar. 

Add the sour cream and a handful of breadcrumbs and toss until the stuffing is coated and combined. Once your squash is roasted, carefully remove it from the oven and scoop as much of your stuffing into the center as you can. Top with feta cheese, cover, and pop them back in the oven at 350 degrees for another 20 minutes. I'm already having visions of some Thanksgiving leftovers being worked into this recipe. Mmmm...

 

Also, if you don't eat meat, feel free to substitute the sausage for some mushrooms. You can really get creative with the filling. 

Enjoy! More seasonal recipes to come as we cruise through the fall and into the chilly winter months.

Love,

Amy