I believe I said that I had 2 very large acorn squash that needed to be stuffed this year.
This is the second.
I don’t normally mix fruit with meat, other than the occasional lemon / caper sauce. But, there is something about the sweet winter squashes that make me think a tart apple might be ‘just the thing’.
Could it be I’m expanding my palate?
And will I ever be able to confidently type ‘palate’ without double-checking the spelling? (palette, palet….)
Maybe… next time.
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Stuffed Acorn Squash with Apples & Sausage
This is a savory – sweet stuffing for the acorn squash. We had it with quinoa.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: One Dish Dinners
- 1 medium – large acorn squash
- 6oz (180gr) sausage
- 1 medium leek, trimmed and sliced
- 2 cloves garlic, minced
- 1 medium, tart apple, peeled and chopped
- 1/3 cup walnuts, roughly chopped
- 2 tbs fresh sage, chopped
- 2 tbs brown sugar
- 1 tsp paprika
- 2 tbs pumpkin seeds
- 2 tsp olive oil
- Cut squash in half and scoop out seeds.
- Place face down on a baking tray and bake in 400F (200C) oven for 25 minutes.
- Heat the oil in a nonstick skillet over medium heat.
- Sauté the leeks for 5 minutes then add the garlic, apple and sausage.
- Sauté until sausage starts to brown, breaking it up as fine as possible.
- Add sage, walnuts, brown sugar, stir until sugar melts.
- Cover and keep on very low heat until needed.
- To assemble: When squash are ready (they should be almost done) remove, turn cut-side up, and fill with the stuffing.
- Sprinkle with pumpkin seeds and bake for 10 minute
You could substitute a small pumpkin or butternut squash for the acorn squash. Most of the prep is done while the squash bakes.
- Serving Size: 1/2 recipe
- Calories: 724
- Sugar: 19.4 g
- Sodium: 678.3 mg
- Fat: 50.4 g
- Saturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 54.9 g
- Fiber: 8.2 g
- Protein: 21.4 g
- Cholesterol: 68.4 mg
Keywords: acorn squash, stuffed winter squash
I bought the pumpkin seeds. My local vegetable shop has all the good stuff in small containers.
Did I mention that we had a cold bike ride along the canal last week?
It was foggy early in the morning but had cleared to sunny and warm when we decided to go for our ride. It was a lovely warm day all the way until we got to the canal. The temperature dropped substantially and the canal and bike path were still covered in thick fog.
It was cold…. But only for the first hour.
Still – that was enough to make mon mari re-think our weekly ride.
Rather than go in the morning he decided we should go after lunch.
After his lunch…. Because of my weird allergy we have to go before my lunch.
Fortunately (for him) I eat late.
Rather than drive to the canal we should just ride from home on the local roads.
We left at 2 on this sunny afternoon and the temp was perfect.
Most of the roads we ride on are quiet:
But it’s a much more challenging ride.
On the canal it’s mostly flat with a 10 meter 30 degree hill (bridge) to go up and over every kilometer or so. If one builds up a bit of speed one can almost coast over. Here the hills are not very steep (usually) but very, very long. They’re the kind of hills one wouldn’t even notice walking but they’re very tiring peddling.
I’m going to be getting a better work-out (she says, positively).
One more thing….. weird things have been happening to this blog over the last few days. If you experience anything, please let me know. For a change – it’s not MY fault. I still have to fix it though.