Y’all Hungry? Baked Squash….yep, I made squash :)

My Gramma was coming into town to meet Madison and I wanted to make something special and different…. the Mr. is always asking for me to try new recipes.  In his defense I would make something Mexican every single night or have pizza if he wasn’t here to tell me otherwise 🙂

So, I decided to make a squash recipe, which if you know me this is HUGE. I’m pretty sure a reader down in Lubbock right now better be impressed at this culinary success! I’ve come a long way from just browning hamburger….

Baked Acorn Squash with Sage Sausage Stuffing 

Adapted from an Emeril recipe 🙂

INGREDIENTS

  • 4 medium acorn squash, cut in half, seeds removed
  • 3 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • 1 pound sage sausage,  browned
  • 1 medium white onion, finely chopped
  • 1/2 medium green bell pepper, finely chopped
  • 1 tablespoon minced garlic
  • 4 cups French bread cubes
  • 1/2 cup chicken stock (a little more as needed)
  • 1/4 pound freshly grated Mozzarella cheese
  • 1/4 pound freshly grated Monterey Jack cheese
  • 1 tablespoon finely chopped fresh parsley
  • 1 large egg

INSTRUCTIONS

Preheat the oven to 350°F.

Lightly season the cut sides of squash with 1 tablespoon olive oil, salt and pepper. Place the halved squash on a baking sheet, flesh side down, and add 1/2 cup water to the pan. Cover the pan tightly with aluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.

In a large skillet brown the sausage over medium-high heat, about 6 to 8 minutes. Remove the sausage from the pan and drain on paper towels. Heat the remaining 2 tablespoons olive oil in the pan, and add the onion and bell pepper, sautéing until soft, about 3 minutes. Add the garlic and cook an additional minute. Remove the pan from the heat.

In a large mixing bowl, toss the sausage with the vegetables, bread cubes, chicken stock, half the cheese, parsley and dried sage. Add the egg and stir well to combine.

Divide the stuffing mixture between the baked squash halves, and top with the remaining cheese. Place the filled squash on a baking sheet and place in the preheated oven. Bake until the squash are heated through and the cheese melts, about 25 minutes. ( I imagine you could make this without the sausage too, but I would add more veggies, and sage to get that good flavor!)

SO SO GOOD!!! It’s not a beautiful dish, but delish none the less! ENJOY!!!!

Happy HOLIDAYS!!!!!

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