Happy Friday! So glad Friday is here! It couldn’t come quick enough. Funny how time drags through the week, yet time seems to go so fast. As I type this, Monday will be here in a blink of an eye. Any big plans for the weekend? It’s suppose to be nice this weekend, so whatever I do, will include being outside. Having 3 days of rain in a row, made me miss the outdoors.
For dinner tonight I made myself this cute savory little baby stuffed acorn squash. I got the Acorn Squash from my garden. It’s called a honey bear acorn squash. There so cute and perfect for one person. This meal was pretty quick, with some cheats mixed in. I didn’t want to toast bread crumbs, bake my squash and then bake again, so I cheated. Want to know how? You’ll have to wait until you see the directions!
I’m really pleased with this dish. It’s savory with a hint of sweetness from the apple, cider and squash. But the onions, sage and sausage gave it a savory flavor. Perfect combo. This whole thing took me about 5 minutes to prep, 10 minutes on stove top and 20 minutes to bake. Not bad! This dish would normally take a couple of hours, because most people bake the squash first for 40 minutes to an hour, then make toppings, then rebake for 30 minutes. So we saved time on this dish! You could also make this the night before then throw in the oven the next day!
My squash was only 9 oz so it was small. This would make a good meal for one person or a very nice side dish for two. If you make this, and your squash is bigger, just double up the recipe. Here is a better break down of the ingredients.
Baked Acorn Squash with Apples and Sausage – for one or for two as a side dish
1 small Acorn Squash (9 oz)
1 Chicken Sausage Link (I used Trader Joe’s Sweet Italian Chicken Sausage)
1/2 Tbsp Butter (I used Brumble & Brown)
3 Tbsp. Onion – diced
1/4 Stick of Celery – diced
1/4 Small Apple – peeled and diced
3 Sage Leaves – sliced
2 Tbsp. Apple Cider (broth or apple juice will work)
1 slice Multigrain Bread – diced
1/2 Tbsp. Parmesan Cheese
In detail Instructions:
I cut my squash in half, scooped out the seeds, placed upside down in a microwave safe dish, added a little water and covered. Baked for 4 minutes, and then turn the dish around and baked for another 4 minutes. Prick with a fork, if it is easy to do, it’s done. 8 minutes total seems to work great! At this point if you wanted to eat it as is, just add some butter and spices and your done, but I’m not!
Preheat oven to 400 degrees. While the acorn squash was cooling, in a small skillet, added butter, diced onion, and celery and sage leaves and cook until tender. Add Chicken sausage link to the mixture. When the pan starts to dry, Add 2 Tbsp.of Apple Cider and apple. Cook for about 7 – 10 minutes, just until sausage is cooked and vegetables are soft.
I had a piece of frozen multigrain bread in the freezer. I microwaved it for 20 seconds, and diced it up and threw it in the pan and mixed it in until it was soft and wet.
In a small bowl scrape out the acorn squash but be careful not to break through the walls of the squash. Place it in a bowl, and add your sausage mixture. Give it a good stir, add salt & pepper to taste. Scoop the mixture back into the acorn squash, jam it all in there. Sprinkle with 1/2 Tbsp. of Parmesan Cheese. Place in baking dish with some water at the bottom of the dish, so the squash doesn’t burn, about 1/4 cup. Bake uncovered for 20 minutes, until bread is crunchy and cheese is melted. Then eat!!!! Eat both halves!
Calories for 1/2 the Acorn Squash – I ate both half’s. It was to good not to!
Calories: 193, Fat: 5, Cholesterol: 28, Sodium: 345, Potassium: 52, Carbs: 31, Fiber: 4, Sugar: 5.2, Protein: 8.4
Now for your help. My friend Tammie gave me about 7 Butternut Squash and two Kabocha Squash, which I never used. I am the only one in my house who eats squash, so I have a lot of cooking and eating to do. Any suggestions on recipes on what I can do with them? I especially don’t know about Kabocha Squash, so your help is needed. Send me your recipe and I may make it and show it here!
Thanks Everyone! Have a great weekend!!!
Yes! Angela (at Oh She Glows) has a good recipe for butternut mac and cheese that I just made, and it is really really good. Also.. butternut squash fries. Or you can roast them and puree them, then freeze the puree and save it for later on! Heather (at Heather Eats Almond Butter) has good kabocha recipes. Good luck!
Jennifer @ Peanut Butter and Peppers says
I saw Angela’s recipe this week, that looks very good! I didn’t realize you could freeze butternut squash. I think I’ll roast them and freeze them. I’m going to check out Heather Eats Almond Butter’s site. I’m so excited for a new recipe. Thank you!! Have a great weekend!
Butternut squash lasagna is always popular around this time of the year. A dish with interesting texture is Butternut Squash and Cheddar Cheese Bread Pudding: http://www.bonappetit.com/recipes/2009/11/butternut_squash_and_cheddar_bread_pudding. You could use your one hour sandwich bread recipe with it!
Jennifer @ Peanut Butter and Peppers says
That recipe looks great! I have some day old bread too! I think I may give this a try! Thank you!!