It feels like autumn in West Michigan. The weather is cooler and the winter squash is here. This recipe made great use of both CSA veggies and the squash that my dad grew in his garden. While I’m kind of sad that the warm weather is nearly gone (and the Michigan winter is coming!) I’m looking forward to the autumn section of Simply in Season.
I don’t know about you, but my usual way of cooking acorn squash is with butter and brown sugar. So I was eager to try this savory, main dish version.
Step 1: Prepare the squash shells. The easiest way to do this is by poking holes in 3-4 large acorn squash with a fork, microwaving them for 5 minutes, cutting them in half, scooping out the seeds, and returning them to the microwave for another 5-10 minutes. You want them soft but not mooshy.
Step 2: Prepare the sausage stuffing. Brown 1 lb sausage, then add 4 celery stalks (chopped), 1 medium onion (diced), 2 shredded carrots (or as you can see from the bad photo diced), 1/4 C of water, and simmer for 15 minutes. Stir in 2 C bread crumbs.
Step 3: Put the stuffing in the squash shells and bake for 15 minutes or so at 375 degrees. Note that the recipe makes a LOT of stuffing.
Other variations included in the book: Apple-sausage, apple, mushroom, and fruit and nut.
The verdict: I was seriously surprised at how good this was. I had expected a little blandness, but the sausage flavor went well with the squash and the onion/carrot/celery set it off nicely. And it went awesomely with the Sweet & Sour Swiss Chard.
Sweet & Sour Swiss Chard
If you don’t like swiss chard even though it looks pretty, this recipe is for you! Start by browning a diced onion in oil, then add 1/4 C raisins, 2 cloves minced garlic, 3 T white vinegar, 1 1/2 t sugar, the chard stems, and cover and cook for 8 minutes. Then add the chopped swiss chard (don’t stir, just put on top) and steam for 2 more minutes. Stir and serve!