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Author Notes: I made this recipe last fall after a humiliating day in culinary school where my chef wrote in BIG, BLACK, PERMANENT marker on my plate, in front of my entire class, a profane four letter word that is not suitable for this site. Ill let your imagination take it from here. This amazing recipe helped me realize that I was just having an off day and that I actually can cook. Thank you acorn squash! —Emily Weinberger
Salt and Pepper
leek, cut into half moons
cloves of garlic, minced
Italian sausages, casings removed
cup chicken stock
cup white wine
tablespoon unsalted butter
- 1. Pre-heat the oven to 400 degrees.
- 2. Drizzle the squash with olive oil and a little salt and pepper. Roast on a foil lined baking sheet until tender, about 40 minutes.
- 3. In a skillet, saute the garlic and leeks until translucent.
- 4. Add in the sausage and chop up until ground to your desire. Cook through.
- 5. Add in the chicken stock and cook until it is absorbed all the way. Repeat with the wine.
- 6. Once the squash have been removed from the oven and cooled, cut the top off with a pairing knife. Scrape out the inside of the squash, removing the seeds, and reserve in a separate bowl.
- 7. Add the butter to the squash and combine with the sausage mixture. Scoop the mixture back into the base of the squash and season as needed. At this step you can cover and refrigerate for up to a day.
- 8. If desired, top with cheddar cheese and bake in the oven until warm, about 20 minutes.
- **Tid Bit** Yes, you can eat the skin of the squash. This would also be good stuffed with leftover turkey and cranberry sauce after Thanksgiving.