Stuffed Acorn Squash

Last weekend, for most of us, was probably spent sitting around with family and close friends eating a bird that was stuffed in one manner or another. This week why not take advantage of the seasonal squash and turn the tables on stuffing.

Stuffing a meat or vegetable is an easy and inviting way to present many dishes. A quick search can result in recipes to stuff tomatoes, bell peppers, jalapeno peppers and even squashes.  There is a lot beyond the traditional stuffed turkey of Thanksgiving to celebrate this time of year.

Acorn squashes are one fall vegetable that seems to be asking to be stuffed. The neutral flavour combined with a fun appearance allows for exciting culinary opportunities this time of year.

Ingredients:

1 Acorn squash, halved

200g. sausage meat, casings removed.

½ cup packed kale

¼ cup (1 handful) piine nuts

5 sage leaves, chopped

½ tsp. nutmeg

1 tsp. black pepper

½ tsp. table salt

2 Tbsp. salted butter

 

Directions:

Half squash, remove seeds and guts.

Roast for 45 min. to 1 hr. or until fork tender

Toast pine nuts in a large pan with a lid

Cook sausage meat in same pan until well browned, add kale and spices.

Cook until the kale begins to wilt.

Place 1 Tbsp. of butter in each half of the squash, top with sausage and kale mixture.

Serve Hot.