Teeny McMunn: My Recipe Box

I put this into the recipe column probably last fall or so. Believe it or not, fall is almost here and this recipe is very fall-ish. Acorn squash and apples.

Speaking of apples, it’s time to starting checking out apple recipes.

I made blueberry zucchini bread today, during my self-induced isolation from the smoke, and realized it is almost impossible to use up all the zucchini in baking. We did add it to our chicken vegetable soup and that helped reduce the inventory a bit.

I’ve made this and it is very good. I believe turkey sausage could be substituted. One version added Parmesan cheese. If you alter it, please share.

INGREDIENTS:

2 acorn squash, halved and seeded

1 Tbsp butter, melted

¼ tsp garlic salt

¼ tsp sage

1 lb. pork sausage (regular seasoning)

½ c. onion

1 celery rib, finely chopped

4 oz mushrooms, chopped

1 apple, cored and chopped

1 c. fine breadcrumbs

½ tsp sage

Salt and pepper

1 egg, beaten

2 Tbsp fresh parsley, chopped

DIRECTIONS:

Combine the melted butter, garlic salt, and ¼ tsp sage. Brush over cut side and cavity of squash. Salt and pepper to taste. Bake in large roasting pan, cut side up, at 400° for 1 hour (I remember that it didn’t take that long, so check) or until squash is tender, yet still holds its shape.

Meanwhile, make the stuffing. Fry pork sausage until brown, remove and drain well, leaving a few tablespoons of drippings in pan. Add onion, celery, and mushrooms, sauté for 4 minutes. Stir in apple and sauté’ for two more minutes.

Combine sausage, vegetables, apple, and breadcrumbs in a large bowl. Taste and season with sage, salt and pepper to taste. Stir in egg and parsley.

Fill the squash halves with stuffing, return to oven for 20 more minutes, until egg is set. Garnish with parsley and shredded Romano cheese.

MY NOTES:

I don’t know who would time the sauté, but it is what the recipe said! I remember it as being a bit dry so perhaps add more onion??

I’m ready for hot dinners again.

ENJOY. 