Jeanette Terry of Wild Abandon Kitchen is joining us today to share one of her favorite winter recipes!
It’s not only sweater weather, it’s winter squash weather. I love the robust fall flavors in this recipe. Sweet roasted squash paired with savory sausage and tart cranberries is my idea of fall on a plate. You could easily adapt this to use your favorite sausage variety. Or switch the acorn squash for butternut. Add in walnuts or pecans for some crunch. Or go wild and top with Parmesan cheese for a little salty crunch. It’s a great method to use all season long.
Sausage Stuffed Acorn Squash
- 2 medium acorn squash
- 1 pound ground sausage
- 1 medium onion, diced (about 3/4 cup)
- 1 cup fresh spinach, packed
- 1/2 cup dried cranberries
- 1 1/2 cups fresh breadcrumbs
- 2 TBS milk
- 1 egg
Preheat oven to 400 F. Slice squash in half. Remove seeds and pulp. Place cut side down in baking dish or sheet pan and roast for 30 minutes or until tender when pierced with a fork.
Meanwhile sauté ground sausage over medium heat until no longer pink. I use spicy Italian sausage, but use your favorite. Mild Italian, maple breakfast sausage, or chorizo all work well. Add diced onion and sauté additional 3-5 minutes until soft. Add spinach and allow to wilt. Season with salt and pepper as needed.
Turn off heat and add cranberries, breadcrumbs, milk, and egg. Stir to combine and spoon into each squash half. Return to oven and bake 25-30 minutes more.