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Sausage Stuffed Squash

November 16, 2010

Nothing screams Autumn more loudly than squash. I love squash. My husband “thought” he wasn’t a squash guy. That’s until I got to him, now he is also a fellow squash devotee. Good thing because squash is the ultimate food in my opinion. Full of fiber, vitamins and minerals… and don’t forget those yummy seeds!

We usually do up our squash more sweet as dessert with a Whiskey Nut Butter, but this time it was our main course.

This recipe with a side salad or on its own is a VERY filling meal.

Sausage Stuffed Squash

inspired by This Primal Life

If you don’t microwave,  bake the squash, face down, on a foil-lined baking sheet for 30 minutes before stuffing it and returning it to the oven.

  • 1 acorn squash (or 2 smaller squash)
  • ½ lb fresh sausage (1/4 spicy sausage for a kick)
  • ½ medium onion, chopped
  • ½ large apple, chopped
  • 1 cup chopped fresh kale (you may increase this to 2 cups depending on your taste)
  • ¼ cup chopped nuts (we used cashews and walnuts, but pecans or pine nuts would be tasty too!)
  • 1 egg
  • 2 tablespoons milk
  • A sprinkle of shredded parmesan cheese
  • Dash of ground cinnamon
  • Salt and pepper to taste
  1. Slice the squash lengthwise and scoop out the seeds (save the seeds!).  Place the squash in a microwave-safe dish cut side down, cover, and microwave for 10 minutes.
  2. Meanwhile, cook the sausage (remove from casing if necessary) over medium-high heat until about halfway cooked through.  Add the onion and continue cooking for about 5 more minutes.  When the sausage is nearly done, add the apple and kale.
  3. In a large bowl, beat the egg with the milk.  Add the nuts and the sausage mixture.
  4. Place the microwaved squash, hollow-side-up, on a foil-lined baking sheet.  Season each half with salt and pepper and a dash of cinnamon to taste. Fill each squash with the stuffing top with parmesan cheese and bake at 400 degrees for 20 minutes or until cheese is bubbly and golden.

Serves 2

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2 Comments leave one →
  1. Boots permalink
    November 16, 2010 9:15 am

    Mmmmm, squash. I love squash. Acorn and butternut are my favorites! This will knock your socks off if you love squash.

    http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-soup-with-fontina-cheese-crostini-recipe/index.html

    I usually use veggie stock instead of chicken but both are good! My family usually doesn’t eat this kind of stuff so sometimes I half the recipe and freeze for my lunches or I make it for girls nights at my mom’s house. But it is way good!

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