Stuffed Winter Squash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Acorn or buttercup squash, cut in half stemmed & seeded
2 t. olive oil, plus more for rubbing the squash & greasing the pan
¾ t. kosher salt
1 pkg. sweet italian sausage, skin removed
1 cup leeks or onion, chopped (optional)
1 cup chopped apple
½ cup dried cranberries
½ cup pecans, toasted & roughly chopped
Freshly ground pepper
2 cups tender greens, chopped (like spinach, kale, swiss chard)
4 fresh sage leaves OR 2 heaping teaspoon dried sage
2 cups cooked millet, rice, or quinoa
½ cup grated cheddar cheese
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Directions: |
Directions:1. Preheat the oven to 375*.
Rub the flesh of each squash half with olive oil, and oil and ovenproof dish or baking sheet. Sprinkle the whole baking dish with ½ t. of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425*.
2. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add sausage and fry until browned. Remove from the pan and set aside. Add leeks/onion to the hot oil and cook until soft, about 3 minutes. Add apple, remaining ¼ t salt, add pepper, and cook for another minute. Add the greens, sage, cooked rice, and sausage. Cook for another minute, stirring to combine, and remove from heat. Taste and adjust the salt & pepper if needed.
3. Flip the cooked squash over in the baking dish so it is flesh side up. Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: A taste of Fall! The cheese seems a little weird at first but, with the filling so loose it actually keeps it in the squash once its melted acting like a glue.
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