I love a stuffed squash, and whether you have a butternut or acorn squash sitting in your pantry you can turn it into a healthy dinner in less than two hours – the majority of that time is the roasting / baking. In this dish we’re using meat, but it’s easily turned vegetarian with some slight alterations. Ingredients An acorn squash […]
I love a stuffed squash, and whether you have a butternut or acorn squash sitting in your pantry you can turn it into a healthy dinner in less than two hours – the majority of that time is the roasting / baking. In this dish we’re using meat, but it’s easily turned vegetarian with some slight alterations.
- An acorn squash or butternut squash
- Sausages of any variety or flavour (if opting vegetarian, use cooked rice)
- Basil, Oregano, Garlic
- Parmesan cheese (shredded or powdered)
- Three hearts of bok choy with leaves
- Onion (optional)
- Four large carrots
- Tomatoes from the garden (choose small ones such as roma or pear)
- Salt and Pepper
- Local honey
Mise and Cooking
- Cut the squash in half and remove all seeds and the first layer of fibrous material with a spoon.
- Press a spoonful of softened butter into the pit of the squash and spread it around to coat the insides.
- Sprinkle a light coating of parmesan into the butter.
- Set squash aside to rest while preparing the sausage stuffing.
- Cut sausages into 1 inch discs and brown in a frying pan (do not fully cook).
- Add chopped bok choy hearts (reserve the leaves for the salad), diced onion (optional), mortared basil/oregano/garlic. If you decide to use onion, cook those down until carmelised for a sweeter flavour then add to the sausages.
- Fill acorn squash with stuffing into a light mound (some overflow on the top of the squash is OK).
- Bake at 350 for 45 minutes.
- Using a peeler, strip the carrots into a bowl.
- Julienne the leaves of the bok choy and add to carrots.
- Slice fresh tomatoes and add to carrots and bok choy.
- Add salt, pepper, and 2T local honey to the salad and toss. Set aside to rest (can be put in refrigerator).
- After the squash has baked 45 minutes, sprinkle with additional parmesan cheese and return to oven at 400 for 15 minutes max. If you fork the squash at 45 and it’s al dente, then reduce time at 400 degrees to 5-7 minutes.
- Remove squash from oven and cover with foil. Allow to rest at least 5-7 minutes.
- A fork should easily push into the squash without force. Skin should easily peel away from the sides.
- Serve and enjoy.