One of my favorite activities during the fall is taking a trip to the Farmer’s Market to scope out all the fresh fall vegetables. While I have found a new love for turnips (yes, turnips!), I couldn’t resist picking up some acorn squash. They have such a beautiful color and the variety of different ways to cook it is highly appealing, whether you want to pair it with sweet or savory flavors.
Weeks here are usually busy and packed full of work, finding time to exercise, catching up with friends and family, errands… you know the drill. When it comes to vegetables and starches, they often don’t get as much love and attention as they should. But, this was not the case the other night. I decided to make the acorn squash the main star of this dish and stuff it with other vegetables and chicken sausage. The result? A delicious (and easy!) fall dinner.
Here is how I made this dish:
(Feeds two people – can be altered for more)
- 1 acorn squash
- 2 peppers (I used yellow and green)
- 5 ounces ground chicken sausage
- 3 garlic cloves
- Salt and pepper to taste
- 1/2 yellow onion
- Olive oil (for drizzling)
1. Cut squash in half and scoops out seeds. Drizzle the flesh side of each cut acorn squash with olive oil and season with salt and pepper. Place onto a ceramic dish (flesh side up) with one inch of water and then put into oven at 375 degrees for 40 minutes. Remove from oven when done.
2. Cook chicken sausage in pan and reserve.
3. Saute chopped garlic and then saute chopped onions and peppers. Once cooked add to chicken mixture.
4. Scoop chicken, pepper and onion mixture into squash and bake at 325 for 15 minutes.
5. Remove from oven, serve and eat!
While this is jut one way, there are so many other possibilities. Here are just a few that I wouldn’t mind checking out in the future: Acorn Squash Stuffed with Kale and Sausage, Southwestern Stuffed Acorn Squash and Squash Stuffed with Quinoa and Wild Mushrooms.
What is your favorite fall dish?