Roasted acorn squash, stuffed with sausage, caramelized onion, apple and spinach.
Prep Time10 minsCook Time40 minsTotal Time50 mins
INGREDIENTS
2 acorn squash, halved and seeds removed
1 lb ground pork sausage
1 large sweet onion, halved and thinly sliced
2 garlic cloves, minced
1 medium apple, cored and diced
2 cups raw spinach or kale
1 tsp dried rosemary (fresh is preferred, but dried is more readily available)Oregano can be substituted
1 tsp dried thyme (fresh is preferred, but dried is more readily available)Basil can be substituted
salt and pepper
4 tbsp olive oil
DIRECTIONS
1Preheat oven to 400 degrees.
2Use 1 tbsp of oil and drizzle over cut side of acorn squash. Place squash, cut side down in bakeware (casserole or baking sheet). Roast squash for 25-30 minutes. Rind of squash should feel soft/tender when done. Set aside.
3While squash is roasting; caramelize the onion and cook the sausage.
4To make the onions- heat remaining oil in sauté pan over med-low heat. Add onions and slowly sauté, until onions are translucent/golden. About 20-25 minutes.
5To make sausage- in large skillet (cast iron preferred) heat over med-high heat. Cook sausage until browned, breaking the meat up as it cooks. About 5-8 minutes.
6Add garlic, herbs and apple to sausage, continue to cook until apple pieces are softened.
7Turn off heat, add spinach, pinch of salt and pepper, and cover.
8When spinach has wilted, add onions to sausage mixture.
9Preheat your broiler. Turn acorn squash cut side up, and stuff with the onion, spinach mixture. Broil the squash for 5-8 minutes, until toasted.
10Serve warm. Perfect with a leafy green side salad.
11*if you want more veggies than sausage, remove half of sausage at step 5 and save for a breakfast hash (potatoes, peppers and egg)
* you could also add a cheese before broiling for an additional flavor layer. Feta, goat cheese, or mozzarella.
Ingredients
2 acorn squash, halved and seeds removed
1 lb ground pork sausage
1 large sweet onion, halved and thinly sliced
2 garlic cloves, minced
1 medium apple, cored and diced
2 cups raw spinach or kale
1 tsp dried rosemary (fresh is preferred, but dried is more readily available)Oregano can be substituted
1 tsp dried thyme (fresh is preferred, but dried is more readily available)Basil can be substituted
salt and pepper
4 tbsp olive oil
Directions
1Preheat oven to 400 degrees.
2Use 1 tbsp of oil and drizzle over cut side of acorn squash. Place squash, cut side down in bakeware (casserole or baking sheet). Roast squash for 25-30 minutes. Rind of squash should feel soft/tender when done. Set aside.
3While squash is roasting; caramelize the onion and cook the sausage.
4To make the onions- heat remaining oil in sauté pan over med-low heat. Add onions and slowly sauté, until onions are translucent/golden. About 20-25 minutes.
5To make sausage- in large skillet (cast iron preferred) heat over med-high heat. Cook sausage until browned, breaking the meat up as it cooks. About 5-8 minutes.
6Add garlic, herbs and apple to sausage, continue to cook until apple pieces are softened.
7Turn off heat, add spinach, pinch of salt and pepper, and cover.
8When spinach has wilted, add onions to sausage mixture.
9Preheat your broiler. Turn acorn squash cut side up, and stuff with the onion, spinach mixture. Broil the squash for 5-8 minutes, until toasted.
10Serve warm. Perfect with a leafy green side salad.
11*if you want more veggies than sausage, remove half of sausage at step 5 and save for a breakfast hash (potatoes, peppers and egg)
* you could also add a cheese before broiling for an additional flavor layer. Feta, goat cheese, or mozzarella.
Fish Food
