Ufff. Holiday eating. Is it getting to you too?
We don’t generally eat very much sugar around here. It isn’t something we consciously avoid it just doesn’t make me feel fantastic so I don’t buy sugary treats and what ones I do make here at home I give away pretty quickly.
The holidays though are totally different. Tins of chocolates, boxes of cookies, rich rich rich foods, crackers and cheeses…. It goes on and on. And I can’t seem to stop myself.
Actual holiday meals don’t seem so bad and I can generally pace myself but all the in between snacking and goodies get to me.
Everyone goes through this right?
This was a welcome reprieve in all the holiday eating. Delicious roasted acorn squash stuffed with apples and sausage. It very much resembled stuffing (you know- the kind you eat at the holidays). Healthy, fillings, not the least bit heavy or rich. Filling was the most crucial part as it helped with the after dinner dessert cravings.
Even my sweet husband Nathan who is often reticent to eat leftover made quick work of what we didn’t eat that night. This recipes easily fed four adults and two toddlers with about three servings left over.
And do these ever make delicious leftovers. I do have to recommend to get the biggest acorn squash you can find. Our were huge and I could barely fit all the filling in them. Or use three instead of just two.
One year ago today: Simple Caprese Appetizer
Sausage and Apple Stuffed Acorn Squash (serves 6-8)
2 acorn squash, halved and seeded
1 tablespoon butter, melted
1/4 teaspoon garlic salt
1/4 teaspoon ground sage
1 lb pork sausage (regular seasoning)
1/2 cup onion, finely chopped
1 celery rib, finely chopped
4 ounces mushrooms, chopped
2 apples, cored and chopped
1 cup fine breadcrumbs
1/2 teaspoon sage
salt and pepper
1 egg, beaten
1/2 cup grated parmesan
2 tablespoons fresh parsley, chopped
Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste. Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes. Combine the pork, vegetables, and breadcrumbs in a large bowl. Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning). Stir in the egg and parsley. Fill the squash halves with stuffing-they should be slightly mounded. Sprinkle with the parmesan cheese. Return to oven and bake, for 20 more minutes, until the egg is set. Garnish as desired with parsley and more shredded parmesan cheese.