In early December, we still have winter squash at our market. I decided to explore a stuffed acorn squash using a sausage I’d found at Central Market. You can use any kind of non-smoked sausage for this recipe. I was trying for something light so I used a turkey sausage that had dried cranberries in it.
2 acorn squash, cut in 1/2 and seeded
4 servings cooked rice – I used wild rice that I had prepared with chicken broth instead of water so that it had a richer flavor.
1 tbsp butter
1 lb mushrooms, sliced
1 small onion, chopped
a small handful of dried cranberries or cherries
1/2 tsp dried sage (look at me using a measuring spoon!)
pinch of allspice
salt & pepper
Preheat the oven to 350 degrees. Put about an inch of water in a shallow baking dish and place the cleaned squash cut side down in the pan. Cook for 45 minutes or until desired tenderness.
While the squash is cooking, saute the sausage. You can use any kind of pan sausage. Remove the sausage from the pan and drain fat (if necessary).
Melt 1 tbsp butter in a saute pan (yes, you can use something besides butter, but no, it is not going to taste as good.) Add the onions and cook for about 5 minutes. Add the mushrooms and saute until tender. Add the sausage back to the pan and sprinkle in the spices. Add the rice and cook until heated through. Remove from the heat and add the cranberries or cherries (I didn’t do this since my sausage had cranberries in it.)
Remove the squash from the oven and set one squash on each plate. Fill with the stuffing. I suggest serving with a spinach salad. My favorite has spinach, apples, chopped walnuts and blue cheese. Dig in!