Mushroom, Apple, & Sausage Stuffed Acorn Squash
Fall is here. Sort of. Maybe. Okay … we’re not entirely too sure that we won’t be participating in some kind of Indian Summer for the next couple of weeks (after a too brief flirtation with cool, crisp weather), but I say: eat for the kind of weather you want. So, bring on the all the fall things.
The vegetable of choice (and abundance) in fall is “winter” squash. Next time you’re at the grocer just take a look, it’s ALL THE SQUASH, ALL THE TIME. Pumpkins. Spaghetti. Delicata. Kobocha. Acorn. They’re everywhere, and they’re delicious.
Roasting squash is easy. Stuffing squash is just as easy … and what’s more is you can class up your “clean out the fridge and top it with cheese” for dinner night but putting all of that goodness IN a squash, that’s how you win the title for leftover queen.
Buying squash can be tricky – you don’t want one so big it’s unmanageable. A good rule of thumb for most winter squash is that you want it to be about the size of a grapefruit (butternut squash is exempt from this rule for obvious reasons) – this really only applies for when you want to stuff it. If you’re going to roast it and mash it, or do something else with squash – grab whatever size strikes your facny.
Note: roasting a squash is SUPER easy. Preheat your oven to 375º. While the oven preheats, cut the squash from stem to end and scoop out the seeds and strings (much like you do with a pumpkin). Take a glass baking dish (like a Pyrex) and place squash CUT SIDE down into dish, add enough warm water to fill ¼ inch of the dish, cover loosely with tin foil and let roast for 30-50 minutes (you want a fork to be able to pierce the flesh but for it to also still be firm, not mushy).
½ cup cooked brown rice
½ cup sautéed mushrooms
½ cup sautéed Pink Lady apple (sprinkled with a pinch of cinnamon)
½ cup cooked sausage, crumbled
1 roasted acorn squash
2 TBSP butter (for sautéing the mushrooms and apples)
Parmesan for grating
Take roasted squash from the oven. Flip over so the cut side is facing up, brush with EVOO and season with salt and pepper.
Combine ingredients for the filling. Taste and adjust the spices, salt, and pepper to your liking.
Stuff the squash halves, it’s okay to heap the filling.
Bake the stuffed squash halves until bubbly, about 15 minutes.
Top with grated Parmesan and serve immediately.
Did you give it a try? Have another stuffed squash recipe we need to try? Tell us about it in the comments below.1