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I love stuffed food. I mean, c’mon… you take food and you stuff it with more food. It’s genius! And… it looks and sounds fancy-ish, don’t ya think? Okay, so if you want to make this (and you totally do), here is what you need.
- 2 acorn squash
- 1 lb. sausage (use whatever kind you want, I used Sweet Italian– remove the casing)
- 3 Tbsp. butter
- salt and pepper
- 1/4-1/2 tsp. sage
- 1 celery rib
- 1/2 red onion
- 2 cloves garlic
- 2 apples
- 1 egg, beaten
- 1/2 cup almond meal or flax meal
- 2 sprigs of rosemary
1. Pre heat oven to 400. Cut squash in half length wise and scoop out the seeds. Sprinkle with salt, pepper and sage to taste.
2. Use 1 Tbsp. of butter and cut into 4 squares. Place 1 square in each half of squash. Roast for 60 minutes.
3. While squash is roasting, melt remaining 2 Tbsp. butter in a pan over medium heat and brown the sausage. Remove sausage from pan and let cool in a mixing bowl. Leave the fat in the pan.
4. Finely dice the onion, celery and garlic and saute over medium heat for a few minutes– until they are softened. Add some salt and pepper. Then add the chopped apples and saute for a couple more minutes.
5. Remove from heat and add to the mixing bowl with the sausage. Allow to cool.
6. When sausage and vegetable mixture are cool enough to handle, add egg and almond or flax meal. Chop rosemary finely and add as well. Mix with your hands (I’m sure I don’t need to tell you to wash them first, right?) until well combined.
7. After an hour, remove squash from the oven. Divide the stuffing among the 4 halves– the stuffing should be mounded– and bake for another 20 minutes.
8. To avoid scorching the roof of your mouth… like I did… you should be patient and let it cool for a bit before you stuff it into your mouth eat it! Enjoy.
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Shared at Fight Back Friday, Monday Mania, Fat Tuesday, Real Food 101, Real Food Wednesday, Gluten Free Wednesdays, Grain Free Carnival, Fight Back Friday and Fresh Bites Friday.
“You take food and you stuff it with more food” That is exactly it! That is exactly why I love stuffed food too! Your stuffed acorn squash looks great – I’ll have to try making it. I don’t think I’ve ever seen an acorn squash in australia -but it’s a type of pumpkin I think? I’ll be stuffing something today too – a chicken! Whoo hoo! Yep with livers and other stuff. Can’t wait to see how it turns out!
Great post Leslie!
Thanks for linking your great post to FAT TUESDAY. Hope to see you next week! Be sure to visit RealFoodForager.com on Sunday for
Sunday Snippets – your post from Fat Tuesday may be featured there!
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Good morning! Just wanted to let you know that you’ve been tagged with the Liebster Blog Award… a special recognition for up-and-coming blogs with fewer than 200 followers. I think your blog is great!
Sorry – forgot to include the link!
http://allergyfreecookery.blogspot.com/2011/10/liebster-blog-award.html
This looks great! I haven’t made anything like this before but I think we would like it. I can’t wait to try it.
Thanks!
I just made this recipe. It was easy and came ot perfect. I am in heaven right now!
So glad you like it!! Thanks for letting me know!!
just made this for dinner! mmmmmmm. it was lovely. can’t wait for the leftovers tomorrow at lunch.
thankyou!!
So glad you liked it! Thanks for letting me know– it’s one of my current favorites!
Made this last night; shredded some parmesan cheese over the top before they went back in the over. Really fantastic!
I don’t eat a lot of parmesan… but I do agree that it tends to make everything better!
Made this for dinner tonight: crazy awesome good!!! The kiddos wolfed it down and, while they claimed that they didn’t like squash much, I noticed them both digging into it a bit more with each bite. I cut down on the cooking time by getting the squash started in the microwave and finishing it all up in a hot oven. We will definitely add this into the dinner rotation. Thanks for the yummy goodness!
So glad you all liked it– I think it’s crazy awesome good too!
I made this tonight and it was unbelievable. My husband told me at least a dozen times he loved it. It seriously tasted like something from a very expensive restaurant. I used hot italian sausage, left out the almond meal and substituted thyme for sage and rosemary (because that’s what I had). So, so delicious.
Thanks for the great review!
[...] I made stuffed acorn squash. It. Was. Amazing. Seriously unbelievable. Here's a link to the recipe: Sausage Stuffed Acorn Squash « Real Food Freaks I used hot Italian sausage, subbed thyme for sage and rosemary, and left out the almond meal. Will [...]
Made this WONDERFUL dish for dinner last night – incredible! I forgot to buy apples and rosemary, so I tweaked the recipe a bit to adjust the ratio of sausage/celery/onion. If the recipe was that great without all the ingredients, I can only imagine how awesome it is with everything! Thank you!
So glad you enjoyed it! Thanks for letting me know.