Winter squash is such an easy and wonderful way to mix up your main dishes in the Fall and Winter months. It’s not rock hard to cut into, it cooks fairly quick and the novelty of stuffing the squash is fun. Acorn squash is a good source of Vit B-6, C, Potassium and Magnesium. And unlike other winter squash, you can eat the skin of the acorn squash. It looks somewhat thick when you’re holding an uncooked squash, or when you cut it. But once cooked, it’s a fairly thin skin that is easy to eat and has a very mild flavor that won’t turn off a picky eater.
For this recipe, I grabbed ingredients that I had on hand:
Before addressing your “stuffing”, go ahead and preheat your oven to 350. Slice your squash in half, long ways, like pictured below. Scoop seeds out and rub olive oil over the face of the squash. Place face down on the pan and bake for approximately 30 minutes – or until fork tender.
It’s also recommended to cook with a partner nearby. Can you make out that blur below the squash, above? That’s my favorite brown dog, Maddie. My side kick of 11 years. She loves when I drop food. Best taste-tester around.
Next, in an iron skillet you’ll first cook your sausage until it’s browned well. Once browned, remove and drain majority of grease. Roughly dice your additional veggies (leave brussel sprouts for the end) and sauté them while your squash is baking. Once your veggies are cooked to your liking (I keep mine on the side of crunchy/firm and not overly cooked or wilted), you can add in your shredded brussel sprouts. They will take just a couple of minutes to cook in with the rest of the heated vegetables.
Add your sausage back in to the pan and keep your mix of veggies and meat warm until you’re ready to stuff your squash. Once the squash is done, allow it to cool for about 5-1o minutes before you layer in your mixture.
Your final meal should look something like this. Use whatever ingredients you have, in stock, for your stuffing. Enjoy!
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