d Constitutional Cooking: Stuffed Acorn Squash

Sunday, September 24, 2006

Stuffed Acorn Squash




After exhausting summer's bounty, it's time to embrace autumn. You have to time this recipie - it has to be cool enough that you want something hearty, but still in fig season, which does not last long into the fall. I came up with this business myself, so the quantities of ingredients are not exact. Nonetheless, here it is:


Stuffed Acorn Squash
(serves two)
  • 1 acorn squash, halved and seeded
  • 2/3 lb. sweet or spicy turkey sausage
  • 1 dry pint of fresh figs
  • ground red pepper to taste
  • garlic powder to taste
  • 2 oz. goat cheese
Preheat oven to 350 degrees. Place squash halves in a baking dish. Fill baking dish (but not squash) with appx. 1" of water. Bake squash for 40 minutes. Remove squash, spread 1 oz. goat cheese in each half. Return squash to oven for 10 minutes or until tender.

Cook sausage over medium-ish heat in a non-stick skillet. Slice figs into rounds, add to sausage. Sprinkle on red pepper and garlic powder. When the figs get soft and the sausage is done, remove from heat and set aside.

Once squash is tender, pile the sausage/fig mixture into the cavity of the squash.

Side note: I haven't figured out the right side dish of greens for this main course, so I currently go with a salad. I try to tie in the flavor of either the figs or the goat cheese. Of course, with the e. coli threat, I skipped the salad entirely.

posted by ek at 8:41 PM

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