Stuffed Acorn Squash

First, I have to say, I failed at my meatless lent. Oops. But I’m not Catholic, so I think it will be okay. No compatriots to make me feel bad. This recipe would be easy to make vegan with substitution of either mushrooms or crumbled tofu or some meatless crumble for the sausage.

I got this recipe from Megan, my dear boyfriend’s mother. She got this recipe from The Philosopher’s Kitchen by Francine Segan. Megan had omitted a few ingredients and I made it the same way she did.

I want to state that this is really a lovely thing to eat, delicious and good; hearty even. My father, my entire life, refused to eat squash. My mom, my sisters and my self like squash, a lot. But we rarely eat it because he doesn’t like it. He won’t eat eggplant, he won’t eat whole wheat bread, he won’t eat lots of things. He is sort of annoying because of this… but to the point! My dad liked this, he took leftovers for lunch and he bragged about how good it was to his coworkers! I know this because the next day, he called me from work to ask what type of squash it was and told me how he was telling all the guys. He is so ridiculous!

Ingredients:
2 acorn squash, ~1lb each, halved and seeded
1/4 cup extra virgin olive oil
salt and pepper
1 medium onion, chopped
1 lb sweet pork sausage, crumbled
8 oz. country-style bread, cubed
1 cup white wine
1/2 cup chicken stock
1/2 teaspoon ground cumin
1/4 cup coarsely chopped fresh parsley
1 cup shredded radicchio

Preheat oven to 425. Rub the squash halves with some olive oil, salt and pepper.  Place, cut side down, on a lightly oiled baking sheet and roast for 15 minutes. While the squash is in the oven,  sauté the onion in the remaining olive oil over medium-high heat for about five minutes.  Add the sausage and cook until well browned.  Transfer to a large bowl and mix with the bread cubes. Add the wine, chicken stock, cumin, and parsley to the pan stirring with a wooden spoon to loosen any browned bits.  Bring the liquid to a simmer and cook until reduced by half.  Pour the liquid over the sausage-bread mixture and toss until absorbed. Sprinkle with salt and pepper. Lower the oven to 375.  Divide the filling among the acorn squash halves.  Place the filled squash to the oven and bake for 15-20 minutes, or until the filling is browned and the squash is cooked through. Top with shredded radicchio.

We ate this with a salad of romaine and radicchio and some bread with butter. So tasty and very filling!

One thought on “Stuffed Acorn Squash

  1. Megan says:

    I like that I’m your dear boyfriend’s mother, not your boyfriend’s dear mother!

    Glad to hear your pops liked it!

    Like

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