Sausage Stuffed Acorn Squash

Squaaaaaash! You might know I’m obsessed with it. Side not: I tried Delicata Squash yesterday for the first time. It was ‘meh’.

Acorn squash and butternut squash are probably my favorites. The farmer’s market this past couple of weeks has been brimming with amazing-ness. I even got a couple of pastured pork chops this week. They were unreal.

This is a dish I made last week (just getting along to blogging about it now). I kind of just thought it up randomly. I received some delicious chicken sausages from Bilinski (full review coming soon) and decided to use these to stuff the acorn squash I got from the farmer’s market.

Sausage Stuffed Acorn Squash

Serves 2! Prep time: 20 mins Cook time: 40 mins

1 medium acorn squash

1 package of Italian sausage (approx 1/2-3/4 lb)

1/2 of a red bell pepper

1 small onion

2 cloves of garlic

3-4 tablespoons chicken broth

1 tablespoon fat of choice ( I use lard or coconut oil)

Spices: salt, pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, dash of cayenne, 1/2 tbsp curry powder

1. I got a head start on the cooking of the acorn squash to cut my cooking time by cutting it in half, seeding it and drizzling it with olive oil and salt and pepper. I then popped it in a 375 degree oven while I prepped my veggies. This took about 15-20 minutes.

Squash: annoying but worth it.

Ready for oven

2. While squash was pre-cooking, I chopped the veggies and garlic. I put in a tablespoon of lard (you can use any fat) and let the garlic get aromatic. Then after 1 minute I added the peppers and onions. After that I added the chopped up sausage (if you have sausage in a package just place it in the pan and brown it).

3. After meat is browned (or warmed up if your sausage is pre-cooked), add in the chicken broth and spices and let come to a soft boil. Turn the mixture down and let simmer until slightly thickened. Check on your squash and take it out of the oven. At this point after 15 minutes it should be half cooked.

4. Place the sausage and veggie mixture in the squash. Add some salt and pepper to the top (or maybe even some cheese if you eat it!).

5. Cook for approx 15 more minutes or until the outer shell of the squash can be punctured with a fork.

My husband would have loved cheese melted over this, but we didn’t have any. I absolutely loved scraping the squash out of the skin. Omg I love squash. And it’s only September.

 

What is your favorite type of squash??

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