Thursday, December 27, 2012
And now for a perfect winter dinner!
Acorn squash has always been a favorite fall/winter vegetable of mine. I have fond memories of mom baking them with brown sugar and serving them alongside pork chops. While a great side to just about any protein, transforming squash into a "one pot meal" is a new favorite way to enjoy it. The sausage stuffing is flavorful, delicious, and perfect when mixed with the tender and slightly sweet acorn squash.
Don't be scared away from the inclusion of the apple! It adds a bit of sweet to balance out the natural spice in the sausage.
Sausage Stuffed Acorn Squash
2 acorn squash, halved and seeded
2 tablespoon butter, melted
1 clove of garlic, finely minced
1/4 teaspoon ground sage
1 lb mild sausage
1/2 cup onion, finely chopped
1 celery rib, finely chopped
4 ounces mushrooms, chopped
1 apple, cored and chopped
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 remaining 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.
Source: Sunny Side Up
Posted by Aimee ~ See Aimee Cook at 9:00 AM