I love seeing all the beautiful fall squash varieties at the grocery store these days. They have such wonderful colors and are a quintessential fall food. However, cutting and peeling them are really hard and not so much fun. This recipe doesn't require too much effort (i.e. fighting the squash) and still has all that fall goodness and warmth. Here is my recipe for stuffed squash.
I used Golden Acorn squash, but Butternut works just as well.
Cut your squash in thirds and scoop out the pulp and seeds. You can also slice a small section off the back so the pieces will sit flat on the cookie sheet.
Brush will olive oil and sprinkle with salt and pepper.
Roast the squash in the oven at 400 degrees for 35 minutes.
While the squash is roasting, prepare the filling.
First, brown your veggies. You can use celery, onions, leeks or fennel (shown here) or a combination. I like to use fennel for the sweetness. Once the veggies are translucent and browning add a touch of salt and pepper and a pound of sausage. I prefer mild italian pork sausage. Brown and drain the grease. The sausage is already flavored, but I like to add sage, rosemary and thyme. Those herbs always taste like fall to me. The squash will still have a few minutes left to bake, so remove the sausage from the heat and let it cool a bit. You can grate the cheese while you wait. We discovered a variety of cheddar cheese with horseradish and it is amazing, it gives the slightest kick. I used it here.
Once the squash us cooked through, remove from the oven, fill with the sausage mixture and top with grated cheese. Return to the oven for 5-7 minutes to melt the cheese and reheat the filling.
I hope you try some variety of this dish. It really is delicious and very autumnal.
I served it with some stovetop stuffing and leftover roasted veggies.
linking up with Meal Plan Monday