I see an acorn squash and I have immediate flashbacks to childhood when my mom would prepare them. On occasion. And also with lots of butter, lots of brown sugar, lots of maple syrup, and a healthy dose of pecans. And that was dinner.
Times have changed. Mom no longer believes that to be a healthy or acceptable dinner (somewhat unfortunately), and I don’t know that she has made acorn squash in years.
This was the first acorn squash dish with which stepped out of the sweet zone and entered into savory. This is even almost a tease or a starter for the quickly approaching American Thanksgiving Day where surely many of you, dear readers, will enjoy stuffing…and turkey.
Both turkey and a stuffing-like filling are what go into these acorn squash halves. The flavors of apple and sage closely mimic those of a traditional Thanksgiving meal. Your home will waft with the flavors of the foodie holiday and you may just think you time-traveled a few weeks to November 24th, 2011.
Other than tasting great, smelling wonderful, combining some of fall’s best flavors, and offering up a rather impressive nutritional resume…these are also show-stopping in appearance. See?
2 large acorn squash, halved and seeded
2 Tbsp butter, melted
1 clove of garlic, pressed
1/2 tsp ground sage, divided
3/4 lb Italian turkey sausage links, casings removed
1/2 cup onion, finely chopped
1 celery rib, finely chopped
4 oz mushrooms, chopped
1 apple, cored and chopped
1 cup panko crumbs
1/4 cup grated Parmesan cheese
salt and pepper
1 egg, beaten
Preheat oven to 400 degrees.
Combine the melted butter, garlic, and 1/4 tsp sage. Brush the inside and outside of each squash with the butter mix. Place the squash on a cookie sheet, cut side up, and roast for 50-60 minutes, or until fork tender.
In a large skillet over medium heat, brown the sausage. When the sausage is browned, remove it from the pan and place on a paper towel lined plate, set aside. To the skillet add the onions, celery, and mushrooms and cook for 3 minutes. Add the apples and cook for another 2 minutes.
Return the sausage to the skillet then remove from heat. Season with 1/4 tsp sage, salt, and pepper. Stir in the panko and Parmesan. Add the egg and stir to combine.
Divide the stuffing evenly among the four squash halves. Return to the oven and bake for another 20 minutes. Yield: 4 servings.
Nutrition Information (per serving): 395 calories; 15.8 g. fat; 113 mg. cholesterol; 413 mg. sodium; 45.3 g. carbohydrate; 5.5 g. fiber; 23 g. protein
Result: These were wonderful and simple to make…and also extremely healthy and rich with vitamins, minerals, and antioxidants. I also love the moderate calories with the “perfect” distribution of fat, carbohydrate, and protein…while offering 5 1/2 grams of fiber! Hubby ate these and liked them, even though squash isn’t his favorite food 🙂 Enjoy!
This weekly menu is a bit abbreviated because Friday morning I am heading to San Fran for the Foodbuzz Festival with lots of bloggie friends! I’m getting very excited!
Weekly Menu: October 30th-November 3rd
- Sunday: Vegetarian Chili
- Monday: leftovers
- Tuesday: Creamy Chicken and Wild Rice with Roasted Garlic Herb Foccacia
- Wednesday: leftovers
- Thursday: Spicy Peanut Noodles with Veggies and Chicken
We are carving pumpkins today and tonight is hockey. I need to grade lots of assignments and lesson plan, too 🙁
Question: Have you ever had acorn squash in a savory dish?