Stuffed Acorn Squash
Aspen Ridge Farm will have Apple Maple Sausage made with their pasture raised, soy-free pork this week, October 31st. This sausage is loose (no casing) and perfect for adding to Thanksgiving stuffing or other side dishes, forming into breakfast patties, or in this deliciously simple fall recipe:
Stuffed Acorn Squash
- 1 large acorn squash
- 1 lb Apple Maple Sausage
- 1 onion
- 1/2 tsp black pepper
- 1/2 tsp salt
Cut squash in half, scoop out the seeds, and roast at 375 degrees until the flesh is fork tender. Remove from the oven and slightly cool. While squash is roasting, prepare your stuffing.
Dice your onion and cook in a large skillet until soft. Add your loose sausage and cook until the pork is no longer pink. Add the salt and pepper. Scoop out some of your cooled acorn squash and add to your sausage/onion mixture. Give it a good mix and then return to your acorn squash bowls. Bake for an additional 15 minutes.
