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Sunday, September 30, 2007

Stuffed Acorn Squash

When summer begins to turn into fall, I start craving the flavors and food of the season. I consulted my mother on the preparation of this type of squash (as I've never cooked them myself). I found these beautiful squash at the farmer's market and they were perfect and full of flavor.


For the squash:
2 small acorn squash
4 tbsp butter
2/3 c water

Pre-heat oven to 350*F. Prepare the squash by cutting in half and scooping out the seeds from the center of each half. ***Cooks note: Slice a small piece of the bottom off each half to keep squash from moving while cooking.***Place squash in a baking dish, and add water to the bottom of the dish. Add 1 tbsp of butter to each cavity of the squash. Cover pan with dish with aluminium foil and bake for about 1 hour or until squash is tender but still firm.
Meanwhile prepare the stuffing:
1/2 fennel bulb, diced
1/4 c vidalia onion, diced
2 links, sweet Italian sausage, casings removed
2 tbsp fresh thyme leaves
1 tbsp fresh oregano
1/2 c long grain white rice, cooked
1/4 c vegetable broth
Over medium high heat, saute the sausage, breaking it up with a spatula, until browned. Add fennel and onions and cook soft and translucent. Add vegetable broth and spices and cook for about 5 minutes until the broth is absorbed and the sausage is cooked through. Combine with white rice and set aside.


Once squash is has cooked for the hour, remove from oven and drain water from the dish. Fill each cavity with the stuffing, and place back in the oven for 10 minutes. The stuffing should have a crisp feel to it and the squash should be done.

7 comments:

Anonymous said...

Your stuffed squash looks good. I recently made stuffed squash with goat cheese and it was good!

http://birdfood-sharona.blogspot.com/
Sharona May

Larissa said...

I've been craving Fall dishes too! I'll be sure to try this one as the weather gets chillier.

roopa said...

I can't bring myself to use any sort of gourd just yet - it has been too warm out! I'm waiting for the high temp to dip below 70 and then I'll go pumpkin crazy.

This is very similar to what I make for a main course for Thanksgiving (my family doesn't eat meat, and for years, we'd have Indian food for Thanksgiving, but in recent years I've taken over and have gone all traditional and on my family).

Except I use wild rice, cranberries, hazelnuts - it's very traditionally Thanksgiving-y that way. (And of course, no sausage!)

K,E & C said...

I love acorn squash and so does Caleb. Maybe next year we can try the stuffed variety! As a quick tip, I also (hanging head in shame) put them in the microwave to "steam" them.

Nora B. said...

I've not stuffed squash before. Yours look delicious & flavoursome. It's good to have moms around to consult :-)

Mallow said...

I'm so glad it is the season for squash! That looks delicious!

Toothfairyrecipes said...

Squash looks great,will try it but have to replace the fennel with something else.
Thanks for sharing
X M