October 21, 2010
Stuffed Acorn Squash: Squash Fest Guest Post
When Linda asked me to guest post on her blog for Squash Fest, I was honored. The Gluten-Free Homemaker is by far one of my favorite blogs. Linda makes a lot of food that always soothes the gluten-free soul. She has excellent French bread, and I love her Hot Pockets – they’re excellent gluten-free versions of familiar favorites. I follow her posts regularly and enjoy them all. I was excited when she announced she was starting the Squash Fest series – winter squashes are one of my favorite foods!
I don’t think my blog reflects just how often we eat winter squashes when fall rolls around. Sure, I’ve already made a stew using butternut this year, and last fall I made a delicious risotto using a Tahitian squash (similar to butternut), but we probably eat winter squash at least once a week around here. This challenge was a perfect way to get me to share more of the awesome ways winter squashes can be eaten!
Acorn squashes are one of my favorite. You can simply cut them in half and scoop out the seeds, and inside is a perfectly proportioned bowl, a blank slate, with so many stuffing possibilities. The decision to stuff this squash with these ingredients started the way many of my original recipes do: I looked at what I had on hand, and threw in the sage growing in my garden. Voila – a savory, delicious solution to dinner!
Sausage-Stuffed Acorn Squash
- 2 acorn squash, cut in half and seeds removed
- 1-2 T grapeseed oil
- Salt and pepper to taste
- ½ lb pork sausage
- 1/3 c diced onion
- 1 celery rib, diced
- 2 oz crimini mushrooms, diced
- 1 small apple, diced
- Salt and pepper to taste
- 1 t fresh sage leaves, minced
- 1 egg, beaten
- 1 T chopped fresh parsley
Meanwhile, heat a medium skillet to medium-high heat. Add the pork sausage and cook, stirring occasionally and breaking into small crumbles with a spatula. When sausage is no longer pink and cooked through, remove and set aside in a medium bowl, leaving some of the fat in the pan. Turn the heat down to medium and add the onion and celery. Saute for 2-3 minutes, and add the mushrooms. Saute for another minute, and add the apple. Saute until the apple begins to soften, another 2-3 minutes. Season with salt and pepper to taste. Add the vegetable mixture to the sausage and add the sage leaves and egg. Toss until well-mixed. When acorn squash has finished baking, scoop mixture into the hollowed-out “bowls”. Return to oven and bake for 20 minutes, or until egg is set. Remove from oven and garnish with parsley.
You can find all of the Squash Fest recipes here. Be sure to come back next Thursday for a Squash Fest guest post by Shirley of Gluten Free Easily.
Labels: Squash Fest
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