Sausage and Apple Stuffed Acorn Squash

 

I found this recipe this week when I was planning meals and thought I'd give it a try.  The truth is, as I said on my Blue House Journal post, I love the look of acorn squash and butternut squash and all the winter squashes... But my enthusiasm wanes the moment I start planning to cook one.  I've tried myriads of recipes and to date none of them have been what I'd call a keeper.  Not one of them made me excited to think, "Winter squash are in season, oh boy!"

Well, this year I got smart and bought the very smallest squash I could find.  I thought I'd get to decorate with them for a little while, but they were not the keeping sort.  It was time to cook or plan to toss in another week.  I opted to cook.  

And then began the search for a 'new' recipe.  

I found a recipe on Paleo Running Momma's site.  I highlighted her recipe in the post.  I didn't have all of the ingredients listed but I took inspiration and ran with it.

Sausage and Apple Stuffed Acorn Squash

2 Acorn squash, about 1 pound each

Cut the squash in half, seed and then place on a baking sheet.  Roast at 350F until just tender.  I did this a couple of days ahead.  

1 pound pork sausage 

1 large apple, finely diced

1 onion, diced

1 tsp. dried crumbled sage

1 tbsp. fresh rosemary, finely minced

1 tbsp. garlic, minced

salt and pepper to taste

Cook the sausage until just brown, crumbling well.  If needed, add 2 tbsps. butter or oil to the pan. Once the sausage is lightly browned, add in the diced apple and onion.  Season with the herbs and garlic.  Once the apple is tender, salt and pepper to taste.

Salt the insides of the acorn squash.  Fill with stuffing, packing it down slightly.    Bake until squash and filling are fully hot at 350F.  Since my squash had been in the fridge it took about 40 minutes to come up to full temperature.

It was at this point I found myself wishing I had some sort of sauce or gravy to in the meat mixture.  In the end, after viewing several more recipes online I thought I'd just put shredded cheese on top.  Most recipes recommended Parmesan.  I was going to use cheddar, which I had, but then I saw the log of Smoked Gouda we'd bought last week at Sam's Club.  I thought the creaminess and smokiness of the Gouda would suit the filling.

This was absolutely delicious.  John ate it all and then told me he'd happily eat it again.  Which was great since we have leftovers, lol.