Roasted Acorn Squash
Stuffed With Sausage, Onions & Sage.
It is officially Fall here in central Indiana, temps are dropping down to to 40s and leaves are turning from green to beautiful shades of red, orange and yellow. The air feels clean crisp and lots of sunshine even though the temperatures are dropping. You may have very well guessed correctly that Fall is definitely my favorite Season of the year. All my favorite comfort foods start coming out of my kitchen oven, cozy sweaters appear from the back of my closet, and my whole house smells of all things apple, pumpkin and spices like cinnamon, pumpkin pie spice, nutmeg, cloves and allspice.
I grew up with butternut squash and zucchini but this Fall I’ve been experimenting with a variety of winter squash. My recipes are pretty simple but very filling and also falls under the category of quick & easy weeknight dinners. When I’ve read recipe instructions in the past, it states to take out the seeds before roasting the squash. I always scoop out the seeds after it’s done roasting because it seems much easier to me. So far I’ve been making delicious stuffings to fill the squash but most of these squash can be pealed and sliced to roast and have as a simple side dish.
As always time is flying be, so I need to get back into my kitchen to experiment with some more Fall flavors. Thanks for the visit, Cheers to a Happy & Healthy Day!
Roasted Acorn Squash
Ingredients
- 2 Acorn Squash
- 1 Small Red Onion Diced
- 1 TBSP Dried Sage
- 1 Pound Ground Pork
- 1/2 tsp each of salt & black pepper
- Cheddar Cheese Small Amount to sprinkle on top of the stuffed acorn squash
Instructions
- Preheat oven to 400 degrees.
- Cut the stems off the acorn squashes, than cut in half starting from the top. Place upside down in a cake pan or cookie sheet. I usually pour in about an inch of water into the cake pan to prevent the inside of the pan from turning brown. Bake squash for 30 minutes or until acorn squash pierces easily with a fork.
- While the squash is roasting, make the stuffing. Dice a small red onion & saute in butter or oil of choice, I use vegan butter by Miyoko, see recipe notes.
- Once onions are softened, add 1 TBSP dried sage and cook for another 2 minutes. Set aside add in a medium bowl.
- Next cook the sausage and add 1/2 tsp each of salt & black pepper to the sausage. Once sausage is cooked mix it with the red onions.
- I usually wait to scoop out the seeds in a squash till it's roasted, but if you want to roast the seeds for snacks, scoop them out before roasting the squash.
- Sprinkle the insides of the squash with salt & black pepper. Stuff all 4 halves with the sausage stuffing and sprinkle with cheese if desired. Roast again till cheese is melted and slightly browned & crisp.
Notes
- The brand Miyoko has some amazing dairy free products including a vegan butter substitute, which I've been using since I limit my dairy intake. Locally I've found it at Trader Joe's, Georgetown Market and Whole Food's.