Wildcilla's Culinary Daydreams


Stuffed Acorn Squash
October 19, 2009, 7:03 pm
Filed under: Uncategorized

This weekend was a full day of football.  No, let me correct – a full day of FOOTBALL: all burnt orange, shouting at the screen, calling parents and friends every three minutes, beer, fritos and chili.  A giant vat of chili.  Chuck roast cooked all morning in beer, spices, onions, garlic, and a few secret ingredients to make it the most delicious, filling, perfect football food.  With little corn muffins on the side. I did mention some of those ingredients were secret though, right?  I can’t tell you the recipe because… then why would you invite me over to watch football with you?

So instead, you get another perfect fall food.  Stuffed Acorn Squash  – it’s got apples and spicy sausage and roasty goodness.  Enjoy.  And consider inviting me over for a football game – the chili is worth it, I promise.

Stuffed Acorn Squash

Slice your squash in half and scoop out the seeds.  (I’m going to try to roast mine like pumpkin seeds – I’ll let you know how it goes.)  Smash and peel 4 cloves of garlic.  Put two cloves of garlic in each squash half, and pour a tablespoon of olive oil in each half.  Spoon or brush the oil around all visible edges of the squash.  Sprinkle a little salt and pepper over your squash, and pop both halves in the oven at 400′ for about 40 minutes – until you can poke a fork in your squash with no resistance, and your kitchen smells like roasted garlic.  Mmm.  Set down your squashes, and let them cool a bit.

Chop up two spicy uncooked sausage links and toss it in a pan with a splash of olive oil.  Occasionally poke at it with a wooden spoon.  Meanwhile, chop up half an onion or a whole shallot.  When your sausage is browned, add the onions.  Stir it all up.  Now, dice up a Granny Smith apple.  Once your shallots are browned, add the apple.  Give that another stir and about two more minutes in the pan.

Get a big bowl, and scoop out your squash insides (including the garlic!).  Leave yourself a squash rim in the squash bowls, but get lots of your soft garlicky good squash.  I just said squash three times in one sentence.  Mash your garlic and squash with a fork or potato masher in the bowl.

Ok, your apple is done.  Sprinkle in a dash of salt, and some red pepper flakes if you like life spicy.  I do.  Now scoop out your sausage mixture into the bowl with the squash, and stir until everything is incorporated. Add about a cup of breadcrumbs (I actually use Pepperidge Farm stuffing mix instead of breadcrumbs for everything, and in this, since it IS stuffing, that’s probably a good call.  Feel free to use whatever’s in your cabinet.)

Beat an egg in a bowl, and add that over your concoction.  Stir it all together, and then here comes the fun part.  Stuff your squash halves with your beautiful mixture.  Mine made a LOT of stuffing, so it’s very mounded over the top of the squash.  Grate a little parmesan cheese over the top, and toss it back in the oven for about 15 minutes.

It’s creamy from the squash, sweet and tart from the apples, spicy from the sausage – if that is not autumn in a (squash) bowl, I don’t know what is.

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1 Comment so far
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Ooh, yum. I bet this would be good with butternut squash as well. Can’t wait to try it! Why on earth has it been so long since I’ve salivated over your blog, girl?

Comment by Jen




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