Stuffed Acorn Squash
Look at all these festive colors and flavors stuffed into a simple stuffed acorn squash. Using seasonal ingredients, this perfect recipe is great when you want to warm yourself up with a hearty and healthy meal.
Prep Time: 5 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Serving: 4
Ingredients
4 small acorn squash, cut in half lengthwise and seeds cleaned
3 tbsp butter
1 yellow onion
2 cloves garlic, minced
1 lb pork sausage
1 red apple, cored and diced
2 cups spinach, chopped
1 tbsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
Salt and pepper, to taste
Instructions
Pre-heat your oven to 375 degrees and place the 4 acorn squash halves (seeds removed) open side down on the baking sheet or skillet. Roast for about 20-30 minutes, or until the top of your squash feels tender when pierced with a fork. Set aside open side up after removing from oven to avid over steaming.
Caramelize the onions in a medium skillet. Set heat to medium high, add 1 tbsp butter and cook stirring until deep golden brown, about 10 minutes. Add a little bit of water whenever onions start sticking to the pan to much. Remove onions into a separate plate.
With the empty skillet, add 1 more tbsp butter and minced garlic and cook until just tender, then add all the sausage. Cook the sausage and stir to break up lumps, about 5-8 minutes until brown. Add the apples and herbs and continue to cook, stirring, until the apples soften. Add the spinach and cook, stirring, until the spinach wilts. Salt and pepper the mixture, taste and adjust seasoning.
Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat your boiler and fill the four halves of the squash with the stuffing mixture. Arrange the squash on a baking sheet, stuffing side up, and put under the boiler for 5 minutes until the tops get browned and crispy. Be careful not to over burn. Enjoy!
