The following is a guest post by Alta Mantsch.
When Linda asked me to guest post on her blog for Squash Fest, I was honored. The Gluten-Free Homemaker is by far one of my favorite blogs. Linda makes a lot of food that always soothes the gluten-free soul. She has excellent French bread, and I love her Hot Pockets – they’re excellent gluten-free versions of familiar favorites. I follow her posts regularly and enjoy them all. I was excited when she announced she was starting the Squash Fest series – winter squashes are one of my favorite foods!
I don’t think my blog reflects just how often we eat winter squashes when fall rolls around. Sure, I’ve already made a stew using butternut this year, and last fall I made a delicious risotto using a Tahitian squash (similar to butternut), but we probably eat winter squash at least once a week around here. This challenge was a perfect way to get me to share more of the awesome ways winter squashes can be eaten!
Acorn squashes are one of my favorite. You can simply cut them in half and scoop out the seeds, and inside is a perfectly proportioned bowl, a blank slate, with so many stuffing possibilities. The decision to use these ingredients in this Sausage Stuffed Acorn Squash started the way many of my original recipes do: I looked at what I had on hand and threw in the sage growing in my garden. Voila – a savory, delicious solution to dinner!
Sausage Stuffed Acorn Squash
- 2 acorn squash, cut in half and seeds removed
- 1-2 T grapeseed oil
- Salt and pepper to taste
- ½ lb pork sausage
- 1/3 c diced onion
- 1 celery rib, diced
- 2 oz crimini mushrooms, diced
- 1 small apple, diced
- Salt and pepper to taste
- 1 t fresh sage leaves, minced
- 1 egg, beaten
- 1 T chopped fresh parsley
- Preheat the oven to 375 degrees. Brush the insides of the acorn squash with oil and season with salt and pepper. Place on a baking sheet and place in oven for 30-45 minutes or until acorn squash is tender.
- Meanwhile, heat a medium skillet to medium-high heat. Add the pork sausage and cook, stirring occasionally and breaking into small crumbles with a spatula. When sausage is no longer pink and cooked through, remove and set aside in a medium bowl, leaving some of the fat in the pan.
- Turn the heat down to medium and add the onion and celery. Saute for 2-3 minutes, and add the mushrooms. Saute for another minute, and add the apple. Saute until the apple begins to soften, another 2-3 minutes.
- Season with salt and pepper to taste. Add the vegetable mixture to the sausage and add the sage leaves and egg. Toss until well-mixed.
- When acorn squash has finished baking, scoop mixture into the hollowed-out “bowls”. Return to oven and bake for 20 minutes, or until egg is set. Remove from oven and garnish with parsley.
Alta Mantsch started Tasty Eats At Home simply as a way to share recipes with family and friends. But after dealing with worsening health issues, and understanding the ill effects gluten caused on her other family members (her father, sister, and brother were all gluten-intolerant), in June 2009 she decided to remove gluten from her diet in an effort to find wellness once again. Soon after, she was on the road to healing, and now focuses her efforts at Tasty Eats At Home on sharing nourishing, delicious gluten-free food that will bring your heart joy and that the family will actually EAT!