Stuffed Acorn Squash

Fall has arrived, and so have autumn veggies like acorn squash! Try this sweet and savory supper that tastes as good as it looks. Serves four people.

Recipe and photograph by Lauren McElwain

2 acorn squash

Olive oil

Garlic powder

1 pound mild Italian sausage

2-3 cloves minced garlic

1 small apple, finely diced

3 large handfuls baby kale leaves or baby spinach

¼ teaspoon ground cinnamon

2 turns fresh ground pepper

½ cup shredded Parmesan cheese

Chopped pecans, shredded mozzarella, fresh ground pepper and more ground cinnamon for topping

Preheat oven to 400°F.

Wash the acorn squash and cut each in half. Brush the insides of the squash with olive oil and sprinkle with garlic powder. Place each half, inside down, on a roasting pan, and bake at 400°F for 15 minutes.

Heat 1 tablespoon olive oil over medium heat and cook the sausage. Once the meat is browned, drain the grease off and return to the pan over medium heat. Add the garlic and apple, and cook, stirring, until the apple becomes tender (about 4 minutes).

Add in the kale or spinach, cinnamon and ground pepper, and cook, stirring, until the leaves wilt (about 1 minute).

Sprinkle in the Parmesan cheese, stir, and turn off the heat.

Remove the acorn squash from the oven and reduce the temperature to 375°F. Using a serrated spoon, remove some of the meat from the squash, and discard.

Evenly fill each squash half with the filling mixture. Top with pecans, mozzarella cheese, pepper and a dusting of cinnamon. Place back into the oven to allow the cheese to melt (about 10 minutes).

Serve warm.

Oxford, Mississippi | United States

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