I don’t remember eating a lot of squash when I was a kid. I remember my mom sauteing zucchini sometimes in the summer, but that’s about it. Fall and winter squashes weren’t really on the menu as far as I can recall. Especially acorn squash. Apparently my mom had a terrible, horrible, no-good, very-bad experience with acorn squash when she was a kid, so she never served it to us. (Ironically, I suffered a similar experience with meatloaf, and now I never serve that…) So, when we started receiving all kinds of squash in our CSA, I didn’t know what to do with it.
I started with the least intimidating ones: butternut and spaghetti squash. They’re easy to prepare, and butternut squash has quickly become one of my favorite fall foods. Of course, with a CSA, you don’t always get butternut squash. Sometimes, you get a new-to-you vegetable, and you have to find a way to fall in love with it. Thank you, internet. (Seriously. What did we do before Google? I would have had to use my cookbooks.)
In my experience, there are a few sure-fire ways to fall in love with a new vegetable.
- Roast it.
- Add meat (ideally bacon or sausage).
- Add cheese.
This recipe uses all three methods. You halve the squash and roast it with garlic, sage, and butter. Once the squash is tender, you fill each squash with a sausage-apple-onion-parm-bread crumb mixture. In other words, you fill the vegetable with my all-time favorite Thanksgiving side – the stuffing. What’s not to love?
The original recipe calls for acorn squash, but when our CSA didn’t deliver acorn squash, I decided to see how it worked with other squashes. (I’m a risk taker, I know.) Turns out, it works just as well with delicata squash as it does with acorn squash. Now, we’re not limited to one type of squash, which means we can have this more often. Win-win!
Apple and Sausage Stuffed Squash
2 large acorn squash, cut in half, with the seeds removed
2 tablespoons butter, melted
1 clove of garlic, minced
1/2 teaspoon ground sage, divided
12 oz. bulk Italian sausage
1 medium onion, finely chopped (about 1/2 cup)
1 celery rib, finely chopped
1 apple, cored and finely chopped
1 large egg, beaten
1 cup panko bread crumbs
1/4 cup grated Parmesan cheese
salt and pepper
Preheat the oven to 400°. In a small bowl, stir together the melted butter, garlic and 1/4 teaspoon sage. Brush the insides of each squash with the butter mixture. Place the squash on a cookie sheet, cut side up, and bake until fork tender, about an hour.
While the squash bakes, prepare the filling. Brown the sausage in a skillet over medium heat. (I use either my 10″ or 12″ cast iron skillet.) Once the sausage is brown, take it out of the pan and drain it on a paper towel-lined plate. Put the onion and celery in the now-empty skillet, and cook it until the vegetables begin to soften, about 3-5 minutes. Add the apples to the pan and cook for a couple minutes more.
Put the drained sausage back into the skillet, and then take the pan off the heat. Add the remaining 1/4 teaspoon sage and season to taste with salt and pepper. Mix in the panko and Parmesan cheese, and then add the beaten egg. Stir until the mixture is completely combined.
Evenly divide the stuffing mixture among the four squash halves. Return the squash to the oven and bake for 20 minutes. Serve immediately.
Click here for a printable version.