I have in my hand a warm slice of country-style bread (whole grain) slathered in melting butter and a thick layer of Nutella.
Just thought you'd like to know.
On to the squash….
I was lucky enough to have someone bring me acorn squash seeds this spring. It's not a vegetable seen here and I haven't had any seeds for several years.
It was mon mari's favorite squash – cut in half, baked and filled with butter and brown sugar.
How could one not like that?
The last time I managed to plant it I harvested enough that I was able to convince him to let me try a few other, perhaps slightly healthier, ways of preparing it.
Its large cavity makes it easy for stuffing and a half is a perfect serving size.
My problem is that acorn squash tends to be a bit dry.
It needs a sauce.
Other stuffed vegetables are easily paired with a tomato-based sauce but I don't really see that with winter squashes.
But I had tomatoes sitting on the counter.
Winter squashes tend to be a bit sweet… A bit of spice can pair with that nicely.
A plan was coming together.
I normally add rice or pasta to the stuffing for vegetables, to round out the meal, but with this one, I decided to serve couscous on the side.
That left the sauce a bit thinner than usual – which, although not nice for the photo, was ideal for the dry squash.
1 medium acorn squash
5oz (150gr) sausage
2 Roma tomatoes
3 cloves garlic
1 tsp cumin
1 tsp paprika
2 tbs fresh parsley
1 tbs fresh sage
3 tbs Greek yogurt
2 tsp olive oil
Cut squash in half and scoop out seeds. Either place face down on tray and microwave for 10 – 12 minutes or put into a baking dish, cover with foil and bake in 400F (200C) oven for 40 minutes.
While squash cooks: Peel and chop the tomatoes. Chop onion; mince garlic Heat oil in a skillet over medium heat. Sauté cumin, paprika and onion for 5 minutes. Add garlic and sauté 2 minutes longer. Add sausage and sauté, breaking it up as it browns. Add tomatoes, reduce heat, cover and cook until tomatoes soften. Remoce from heat and stir in yogurt.
To assemble: When squash are ready (they should be almost done) remove from wherever they cooked and fill with the sausage. Bake uncovered for 10 minutes.
We both agreed that this was the best Stuffed Acorn to date.
We also agreed that a healthy dollop of Green Tabasco finished them off nicely.
I might try adding green chilies next time – must remember to put them on my US shopping list….
I also have:
Stuffed Acorn Squash with Beef and Rice
Stuffed Acorn Squash with Ham and Quinoa
Both have prettier photos….