Stuffed Acorn Squash

Have I mentioned my enormous love for winter squashes?

It's a little ridiculous. As soon as those things hit the grocery store shelves in September, I start stockpiling for the squashpocalypse.

Artist's rendering

My favorite way to eat just about any winter squash is roasted or mashed and doused with butter and maple syrup, but given the large amounts of squash in my house, I figure I have to mix it up now and again to avoid the diabeetus. (Also lest my husband stage a squash-madness- induced revolt.)

So one of my other favorite things to do with squash is to stuff it. There's a lot of leeway, as far as what tastes good stuffed into a squash, so here I'll just put the combination I came up with most recently. Feel free to get inspired and experiment with whatever you have on hand.



Here's the cast of characters:

The bread in the toaster oven is not part of this cast. Consider this a wheat-based photobomb.

First off, take your squash and cut it in half. Scoop out the seeds and save them for roasting. Or just toss 'em, but know that you are missing out on a thing of great joy. Put the halves upside down on a baking sheet and bake them at 350°F for about half an hour, or until they start getting tender. Meanwhile, brown half a pound of sausage in a large skillet.

Chop up one medium apple, a medium onion, and a couple stalks of celery, and toss those in, too. Add some seasoning - a bit of sage, parsley, some savory - whatever floats your boat. If you don't have those, put in whatever other seasonings sound good to you. Then pour in some apple cider, maybe a quarter of a cup. Throw in some salt and pepper while you're at it. Simmer a bit to get all those flavors good and mingly.

Can you smell it yet?

When your squishes are done (Yes, squishes. My family calls them that. Deal with it.), take them out of the oven and carefully turn them over. You might have to smoosh them down a little to get them to sit upright on the baking sheet; they probably won't sit perfectly level.

Fill the hollows with as much of the sausage mixture as you can. When you think they're full, smoosh in a little more. (I didn't do it for this batch, but my gut tells me it would be absolutely amazing to sprinkle some shredded cheddar cheese over the top before baking. Somebody try it and report back to me.) Once they absolutely can't hold anymore, put them back in the oven for another 15-20 minutes or so, until the edges are starting to turn brown and everything looks good and done.

Now try to contain yourself while waiting for them to cool enough to eat. It's harder than you think, especially if you accidentally skipped lunch.

Stuffed Acorn Squash
Prep/Cook Time: About 1 hour
Servings: 4

Ingredients:
(US Customary)

• 2 medium acorn squash
• 1/2 lb. ground sausage
• 1 medium apple
• 1 medium onion
• 2 stalks celery
• 1 tsp. parsley
• 1/2 tsp. sage
• 1/2 tsp. savory
• 1/4 c. apple cider
• salt and pepper to taste
• shredded cheddar cheese (optional)

Instructions:
1. Cut squashes in half and place cut-side down on a baking sheet. Bake at 350°F for about 30 minutes. While squash is baking, brown sausage in a large skillet.

2. Chop apple, onion, and celery, and add them to sausage. Add cider and seasonings and simmer, uncovered, 5-10 minutes or until most of the liquid is cooked off.

3. When squash comes out of the oven, turn cut-side up and fill with sausage mixture. Sprinkle shredded cheddar over tops (if using). Bake 15 more minutes or until edges of squash are starting to turn brown and squash is tender.