A simple fall meal of stuffed acorn squash that requires very little hands on time, but looks like a fancy dinner.
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour5 minutesminutes
Servings 4
Ingredients
2acorn squashcut in half lenghthwise
1tbspolive oil
1lb.sausage
3cupsspinach
6fresh sage leaves choppedoptional
shredded parmesan cheese for topping
saltto taste
pepperto taste
Instructions
Cut acorn squash in half lengthwise with a thin knife, and scoop out seeds with a spoon.
Brush the orange flesh with olive oil. Place cut acorn squash cut side down on a baking sheet or baking dish. I like to line my baking sheet with parchment paper for easy clean up.
Roast at 350 for about an hour. Check at 45 minutes to see if it is tender.
Meanwhile in a skillet, brown sausage. If lots of fat is rendered, drain.
Add spinach and optional sage, and cook until wilted.
Test for seasonings, and add salt and pepper if needed.
When squashes are tender, remove from oven, salt the squash flesh, and fill with sausage and spinach mixture and top with freshly grated parmesan cheese. You can put them under the broiler to melt the cheese or leave them as is.
Notes
Sometimes I drizzle honey or real maple syrup on the squashes before filling to give a sweet and salty flavor combo.