Stuffed Acorn Squash

Ta da! I finally figured out how to get straight to the ‘make a new post’ box that lets me do html from the beginning. Not the BS that WP seems to think I want.

I made stuffed acorn squash last night. It was great last night. And it was great today as lunch, as I’m sure it will be tomorrow too. Even the ManBeast approved and said I can make this again. You’ll want to do this on a day when you have plenty of time. This is NOT a fast recipe.

Stuffed Acorn Squash

0. Preheat oven to 400F.

1. Split and clean out an acorn squash. In a baking dish, put the cut side down. Put water in the dish to about 1/4″ up the side of the squash. Or some estimation of that, with more being better than less.

2. Bake squash for 1 hour.

Towards the end of that time, prepare the stuffing.
3. Cook 1/2 lb ground pork sausage. With some crushed red pepper if you like spicy. Set pork aside.

4. In same pan, sautee 1/2 onion, and a few cloves of chopped garlic (I used 4 small ones).

5. When the onions are soft (or done to your liking, this recipe is pretty flexible), add a 1/2 stalk chopped celery, 5 sliced/chopped mushrooms, and a 1/2 peeled/chopped tart apple. The recipe I followed called for 1/2 c pecans, but I forgot them. I’d probably like them, but I’m not sure the ManBeast would.

6. Cook until nice and soft and everything is well cooked. Put in same bowl as pork.

7. “Deglaze” pan with 1/4 c white wine. This didn’t work so well, as our cast iron is now well seasoned, but I did it any way. Reduce wine a bit.

8. Add in pork mixture along with 1 egg, 2 T milk, and a 1/2 c “bread crumbs”. Spice/herb to taste. I added 3 fresh chopped sage leaves, a 1 tsp dried thyme, 1 tsp salt, and some pepper.

9. Hopefully in there somewhere, you took the squash out and let them cool a bit. Flip them over and be careful of any water that has sucked back up into the cavity. You might want to scoop out some of the squash, mix it with the pork mixture. Stuff the cavity with the pork mixture. It will likely mound over a bit. I put some more crushed red pepper over the top.

10. Bake at 375F for 1/2 hour. Top with parmesan cheese.

A word about the “bread crumbs”. You could use actual bread crumbs, or something else bread-ish. I made biscuits the night previous and while they tasted good, they didn’t quite get the fluff I wanted. So I hacked up 3 of those and used them as my “bread crumbs”. You could probably even do this without the bread crumbs.

A word about cost. We get ground pork sausage for $2 a pound (or maybe less, I can’t remember). The acorn squash was $1.50 at the farmers market, and the apples, I paid maybe $1 for two. The celery was a wilting stalk that normally I would have thrown out. The mushrooms were left over from another dish where we didn’t need the whole package. So really, all told, you could probably do this entire dish for well under $10. To me, the pecans would likely be the most expensive, and I’m kind of glad I left them out. I even used one of the cheapest bottles of white wine I could find. This worked out to be four meals for us.

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