It looks like a flower dinner!

November 1, 2011

Doesn’t this look like a sunflower? Kinda sorta?!

This dinner was tasty and super easy!  The perfect combo in my world! Thanks Iowa Girl Eats.

This is what you will need to make this Stuffed Acorn Squash

(Serves 4 ppl)

– 2 acorn squash (I got the green acorn squash at Trader Joes)

– 2 apples, chopped

– 4 sausage links (I used andouille chicken sausage)

– salt and pepper

– 1 5 oz box of stuffing (I used Trader Joes cornbread stuffing so I used half the box w/ half the seasoning)

– 2 cups chicken broth

1. Preheat oven to 425 degrees. Pierce acorn squash several times with a knife, then place on a microwave-safe plate and cook for 2 minutes. Cut the squash in half lengthwise, scoop out seeds, then microwave for 1 additional minute.
2. Lay squash halves on a baking sheet, skin side down, then brush with extra virgin olive oil and season with salt and pepper. Bake for 25-30 minutes, or until a knife inserted into the thickest part of the squash goes in easily.
3. Meanwhile, in a skillet over medium-high heat, remove sausage from casing and sauté with apples until sausage is cooked through, breaking it up as it cooks. Turn the heat down to medium-low, and continue to cook until apples are soft but not mushy, ~3-4 more minutes. Add up to 1/2 cup chicken broth to keep apples from burning.
4. In a separate, small saucepan, bring 1 1/2 cup chicken broth to a boil. Pour in half the box of stuffing, stir, then place a lid on top and turn the heat off. Allow the pan to sit for 5 minutes, then fluff stuffing with a fork.
5. Combine stuffing with sausage & apple mixture then mound onto cooked acorn squash halves. Place under the broiler until stuffing is golden brown ~ 2 minutes.

This dinner satisfies the sweet & savory palates.  The flavor of the acorn squash is sweet and nutty, which balances out the smoky spicy flavor of the sausage.  You’re left with a subtle herby aftertaste from the cornbread stuffing.  Such an easy midweek dinner for those of you on the go!


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