We love the fall. Cool, crisp mornings, pumpkin spice lattes, pumpkin bread, pumpkin donuts, apple cider, multi-colored leaves, the list could go on and on of things that get us going about fall.
One thing that hubby loves about fall is hard squash meals. A favorite of his is a stuffed squash I started making a couple of years ago. I change how I make this pretty much every time (catching a theme here?) and I don’t really know where the inspiration came from.
and a few other ingredients.
Stuffed Acorn Squash
- 2-3 acorn squash, halved and seeded
- 5 cups torn/cubed bread
- 3 medium apples, cored and diced
- 2 cups cranberries, fresh or frozen
- 1 chopped onion
- 1/2lb bulk sausage
- 1 egg white
Lay your squash cut-side down on a greased baking sheet. Bake at 350 for 45 minutes or until they look like this.
Mmm, shiny squashes. While your squash are baking, prepare the stuffing by adding enough water to almost cover your cranberries (see above picture for reference). Bring the cranberries to a boil and then reduce heat, simmering until the berries all seem to have popped. This is fun.
While those berries boil, cook onion and sausage in a skillet until sausage is browned and cooked through. Place bread, apples, sausage and onion in a mixing bowl. Pour hot cranberries and juice over the top.
Give everything a good stir and let it all cool for a minute before adding your egg white. Stir the egg white into the stuffing mix and add any seasoning you like–salt, pepper, thyme, sage, whatever floats your boat. I didn’t add any tonight, but sometimes I do.
Once your stuffing is thoroughly mixed and your squash is done, flip the squash over and mound with stuffing. Place any extra stuffing (you want extra for those menfolks) in an oven safe dish. Put everything back into the oven for 20-25 more minutes or until the tops of the stuffing mounds are beginning to brown, the stuffing is set and the squash is tender.