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October 12, 2021
Beautiful fall weather brings out the squash! Acorn squash is a healthy option that is full of fiber. It can store for a long time in your pantry (thus why it's called a Winter squash). It can be dressed up either savory or sweet and served as individual halves for a nice presentation.
Here's a delightful recipe for using acorn squash.
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2 acorn squash halved through from the stem to the base and seeds removed
4 teaspoons olive oil for squash and 1/2 Tablespoon for filling
Kosher salt and ground black pepper
1 pound Italian sausage or chicken - about 2 links with casing removed - sweet or spicy
8 oz mushrooms, finely diced
1 small yellow onion
1 medium sweet apple cored and finely diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 cloves of minced garlic
1 Tablespoon chopped sage (or can leave out)
½ cup shredded Parmesan cheese
Bake the squash: Cut the squash, and scoop out the seeds. Lay the halves cut-sides up on a baking sheet. Bake for 40 minutes at 400 degrees F, until tender. Set aside.
Prepare the filling: Brown the sausage in a large skillet. Add the vegetables, apple, salt, and spices. Stir until the vegetables are tender and the sausage is cooked through.
Scoop out the squash flesh, leaving about 1/4-inch on all sides to act as a “wall”. Add the removed squash to the sausage mixture. Stir in the herbs and cheese.
Mound the filling inside of the squash halves. Sprinkle extra cheese over the top, and bake at 375 degrees F for 15 minutes until hot and melty. Serve hot, and ENJOY!