This is such a fantastic comforting fall or winter recipe. Super flavorful with a number of variations to try. I’ll do my best to include all the possible options.
2 Acorn squash (cut in half with the seeds and pulp removed)
1 apple diced
1 lb fresh sausage links
½ onion finely diced
2 cloves minced garlic
1 cup kale or spinach
1 tsp thyme
½ tsp salt
¼ tsp pepper
1 cup bread dried bread crumbs
Preheat oven to 400 degrees. Place the cut and cleaned acorn squash cut side down onto a cookie sheet and bake for 50 minutes until squash is soft but still holding its shape.
Cook the sausages in a frying pan over medium low heat until cooked through. Then remove from pan and set aside.
Using the same frying pan you cooked the sausage in, sauté the onion in the sausage drippings (if there is not enough grease in the pan add a tbsp. of olive oil or other cooking oil so the onions don’t stick) sauté for 4-5 minutes then add the diced apple and sauté another 3-4 minutes until onion is translucent. Add the garlic and sauté until fragrant, about one minute. Add your chopped kale and sauté until kale is wilted. Add your spices give one last stir and remove from heat.
Take your sausage and chop into small pieces. If you’d like to remove the casing make a thin shallow cut long ways down the sausage. The casing should start to pull away on it’s own and with some gentle pulling will come right off. (I always remove my casing after cooking because I like the texture of the sausage better when it’s been cooked in a link but many people remove the casing before cooking it)
Combine the sausage with your sautéed ingredients in a large bowl. Add your breadcrumbs and egg and mix thoroughly.
Stuff your cooked squash with the ingredients from you bowl and mound them as high as possible packing down the ingredients as you go.
Reduce Oven temperature to 350 degrees and bake for 20minutes until the egg has set and cooked through.
Serve and Enjoy!
A few optional/ alternative ingredients
Switch the bread crumps out for a cup of cooked quinoa for extra nutrients
If you have extra stuffing, mix it into cooked quinoa, brown rice, or couscous for a fast easy side
Almost any leafy green can be substituted, kale, spinach, chard, collards etc
You could add red bell pepper, corn, mushrooms or summer squash to the sautéed mixture based on what you have on hand
You can use a variety of fresh or dried herbs including, thyme, sage or rosemary
Those are the variations that come to mind but if you think any anymore please share them in the comments and let me know how it turns out!
This is my go to emergency meal when it’s 5 o’clock and I have no plan for dinner! Simple flavorful and the girls will always eat it. You can also make this as a quick lunch!
I always use Annie’s brand boxed organic macaroni and cheese (we like the white cheddar). Other brands will of course work, that’s just what I keep on hand. I also use our Fresh Sausage, which is only seasoned with salt and pepper, so the flavor doesn’t clash with the cheese and it’s mild enough my picky toddler will eat it!
1 Box of Macaroni and Cheese
1 pack of fresh sausage links
1 cup frozen peas
Put a small pot of water on to boil for the mac n cheese. Add pasta when it boils.
Cook the sausages in a frying pan on medium low until fully cooked (you can cut one open to make sure there is no pink left) once they are fully cooked cut the sausage into small rounds and set aside.
Just before the pasta is done add the frozen peas to the water for the last few minutes to heat. Drain and add cheese based on package instructions.
Mix the sausage into the macaroni, cheese and peas
Serve and enjoy an easy night! (at least when it comes to dinner)
Mother of 2 beautiful girls! Our growing family is the largest drive we have to build a life filled with good food and a connection to the land.