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Stuffed Acorn Squash
What you need
- 2 small acorn squash, cut in half lengthwise, seeds removed - DO NOT PEEL
- 1.5 - 2 lb. breakfast sausage (bulk or remove links from casing and break up)
- 1 cup pitted chopped kalamata olives
- 2 lbs. crimini mushrooms, sliced
- 2 large onions, chopped
- 2 large garlic cloves, minced
- Fresh thyme or sage leaves to taste
- Hot Water
How to make it
- Preheat oven to 375º
- Rub squash inside and out with olive oil
- Roast cut side down about 20-30 minutes until a sharp
knife will pierce the flesh without resistance
- Remove from oven, invert
- Make four rings of aluminum foil by rolling it up and
attaching ends by twisting together
- Place rings into a baking dish and place each squash half
into a ring, shaping the aluminum foil to support the base of
the squash and keep it from rolling
- Reduce oven temperature to 350º
- In a sauté pan, cook sausage
- Add herb, onion and mushrooms and cook until onion is
translucent and mushrooms have exuded their moisture
- Continue cooking until most of the liquid has evaporated
- Add garlic and cook one minute more
- Add kalamata olives to the sausage mixture
- Fill squash cavities with sausage mixture
- Carefully pour water around the sides of the squash until
it comes 1 inch up sides
- Bake squash uncovered for 30 minutes or until very tender
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