Squash the hunger

Stuffed Acorn Squash - FarmgirlFollies.com

Farmgirl’s Sausage Stuffed Acorn Squash

2 acorn squash, cut in half and seeds removed
1 lb. Jimmy Dean Hot Sausage
1/4 cup walnuts, chopped
Fresh parsley or 1 Tablespoon dried
2 Tablespoons brown sugar
2 Tablespoons butter
Salt and pepper to taste
Maple syrup

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Don’t be scared by the “HOT” on the sausage — it will add depth to the flavors and won’t burn your mouth. However, if you’re really sensitive to spices, go with “MILD” sausage. Also … please use real butter. Sure butter would clog your arteries if you ate a pound at a sitting, but two Tablespoons in a recipe for four people will not hurt you. And margarine is an unnatural product of the devil! At least that’s my position this morning.

Moving on …

Preheat oven to 400 degrees.

Brown sausage in a skillet. While it’s cooking, wash the acorn squash.

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Cut squash in half vertically. Put some muscle into it — they’re tough little suckers. I usually pop the stem off, turn them onto their tops and cut from the bottom down toward the top for more stability. You don’t want that knife to slip!

Remove the seeds and stringy centers with a spoon or ice cream scoop.

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In a small bowl combine butter, 1/2 Tablespoon parsley, and salt and pepper. Melt. Then brush the tops and inside of the squash with the butter mixture. Or if your children used your brush as a paintbrush, spoon the buttery mixture over the raw surface of the squash.

 

 

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Combine browned sausage, 1 Tablespoon of dried parsley or about 2 Tablespoons fresh parsley, brown sugar and chopped walnuts.

Spray a baking sheet with cooking spray or line with parchment paper.

Place squash halves on the bake sheet. I bunch aluminum foil under each so they stay level in the oven.

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Spoon the sausage mixture into each cavity. Gently pack into the squash.

Then …

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Drizzle with real maple syrup. I’ll let you be the judge … I used about 2 teaspoons per half.

Roast in a 400 degree oven for 1 hour or until tender.

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Serve in a bowl and enjoy spoonfuls of squash and sausage mixture. If like me you’re feeding kids, spoon the stuffing into a bowl and then scrape the acorn squash from its skin. Stir into the sausage mixture and serve.

Delicious!

And for yet another squash recipe, try this one stuffed with beef!

Go exploring! You may enjoy these previous posts.

3 Comments

  • comment-avatar
    MAC September 16, 2014 (2:39 pm)

    Just saw this in the images at the top of your blog. You should feature it again, it is the perfect fall recipe. I love to make it and it tastes so yummy!!

  • comment-avatar
    MAC October 20, 2014 (8:27 pm)

    Just made this last night. Except I used two finely chopped apples in place of the brown sugar it gave an added layer of flavor and cut the sugar nicely and still was sweet enough. I did still drizzle the top with maple syrup because everything is better with maple syrup!

    • comment-avatar
      Jennifer Kiko October 21, 2014 (6:04 am)

      Mmm! Thanks for sharing this. I happen to have some squash on the counter and I think we’ll be trying this for supper!