It’s a dark, wet, gloomy morning here in the mitten. There is no doubt that fall is upon us. The leaves are beginning to change, my garden is (finally! dying, and huge flocks of thousands of birds have been occasionally sweeping through our tree tops.
All this fall-ness makes me want to cook squash.
Last night I put together a delicious stuffed squash dish that I thought I’d share. Not only is this a complete meal in itself, but the whole dish only took me a little over a half hour from start to finish. I think I’ll be making variations on this a lot this fall.
If you don’t microwave, you could bake the squash, face down, on a foil-lined baking sheet for 30 minutes before stuffing it and returning it to the oven.
1 acorn squash (or 2 smaller squash
lb fresh sausage
medium onion, chopped
large apple, chopped
2 cups chopped fresh kale
cup chopped pecans
2 tablespoons milk
Slice the squash lengthwise and scoop out the seeds. Place the squash in a microwave-safe dish, cover, and microwave for 10 minutes.
Meanwhile, cook the sausage (remove from casing if necessary over medium-high heat until about halfway cooked through. Add the onion and continue cooking for about 5 more minutes. When the sausage is nearly done, add the apple and kale.
In a large bowl, beat the egg with the milk. Add the pecans and the sausage mixture.
Place the microwaved squash, hollow-side-up, on a foil-lined baking sheet. Fill each squash with the stuffing and bake at 400 degrees for 20 minutes.