If there is any dish that speaks to me of autumn, it is a tasty baked stuffed squash. Filled with a flavorful mixture of sausage, onions, celery, apples, bread crumbs and seasonings, this dish can be a hearty accompaniment to a full course main meal or served on its own, with a roll and salad as a most satisfying lunch. In either case, it always pleases the eater to have their own individual squash.
Remember Thanksgiving will be here before you know it, and any self-respecting roast turkey would be proud to show himself off beside a platter full of these cunning little specialties on your Thanksgiving buffet table.
CHANGE SERVING SIZE
- 1 acorn squash
- 1/2 - 1 cup sausage
- 1 cup onions, celery, apples combined
- 1/2 cup cooked quinoa or wild rice, almonds, pecans
- 1/2 - 1 cup bread crumbs buttered
- 1 - 3 tsp savory & thyme, fresh chopped parsley (optional)
- Prepare the squash for roasting: Preheat the oven to 375 degrees Fahrenheit with a rack in the lower- middle position. Slice the squash in half from stem to root and scoop out the seeds.
- Transfer the squash to a baking dish: Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.
- Roast the squash: Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.
- Prepare the filling: While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. Sauté raw vegetables and apples. Combine all ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.
- Stuff the squash halves: Flip the cooked squash halves so they form bowls. Rub the inside with a little butter and sprinkle with onion salt and pepper and brown sugar. Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top.
- Bake the stuffed squash halves until bubbly: Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes until both are hot and bubbly. Remove foil. Top with buttered bread crumbs and bake uncovered at 400 degrees Fahrenheit until golden.
General Filling amounts - 2-3 cups total