Kale gets all the love when it comes to the cute t-shirts and catchphrases. But if you ask me, squash is the MVP. Talk about versatility!
Last week From the Farmer asked me to contribute a recipe for their weekly newsletter, which is so fun. It’s reminiscent of an Iron Chef competition in that 2 or 3 of the ingredients must be on their delivery list for the week.
As I waited for the distribution list I may have crossed my fingers, closed my eyes and whispered, “Please be squash, please be squash, please be squash…”
Acorn – score!
Here’s what happened next.
Stuffed Acorn Squash
- 2 acorn squash, halved and seeded
- 1 bunch chard, stems and leaves separated
- 1 T. avocado or coconut oil
- 2 garlic cloves, minced
- 1/2 lb (approximately 8) breakfast sausages, casings removed*
- 1 apple, cored and chopped
- 1/4 c. slivered almonds
- salt and pepper
*Substitute with cooked lentils for vegetarian/vegan option.
- Preheat oven to 400 degrees. Line roasting pan with parchment. Place squash cut side down and roast for 35-40 minutes, until soft.
- Meanwhile, heat oil in pan over medium heat. Add garlic and stir until fragrant, about 1 minute. Finely chop chard stems and add to garlic. Continue to stir occasionally for 3-5 minutes, until softened.
- Add sausage to pan mixture and continue cooking over medium heat. As it begins to brown, use spoon to break sausage into bitesized pieces.
- Once sausage is browned, add chopped apple. Stir to combine, cover with lid and reduce heat to medium-low, stirring occasionally until apples soften, about 4 minutes.
- While apples are cooking, finely chop half of chard leaves (reserve remaining half for other use). Add to pan mixture along with slivered almonds. Stir to combine and season with salt and pepper.
- When squash is done roasting, relocate the squash to a casserole dish, cut side up. Reduce oven temperature to 300 degrees. Spoon sausage mixture into center of acorn squash and bake for another 10 minutes to allow apples to soften and flavors to combine.
There are certainly a variety of ways you can customize this recipe. If you put your own spin on it be sure to let us know in the comments so we can share in the inspiration. Variety is the spice of life!
I’m also taking submissions for the squash cousin of the Eat More Kale t-shirt. Something clearly original. We don’t want a Cease and Desist letter from any fast food giants.