Serving foods as they’re harvested in season is one of the things I love most about Amish and Mennonite cooking. Because so many of their ingredients were grown in their own gardens, my grandmothers cooked seasonally long before it was in style to do so. Acorn squash is a signature vegetable of Autumn, so I’m excited to share this Stuffed, Roasted Acorn Squash recipe with you today.
The recipe from the Mennonite Community Cookbook is very simple, so I decided to change it up a little, roasting the squash instead of simply baking it, and adding Kale, Onions, Red Peppers and Goat Cheese.
Begin by cutting the squash in half (in whichever direction you choose), and clean out the seeds.
Drizzle the squash with olive oil and honey, and sprinkle with sea salt, fresh ground pepper and a tiny bit of sage.
Place face up in roasting pan or on a cookie tray, and bake for 30-45 minutes, or until squash is tender.
While squash is baking, brown sausage in skillet.
Slice kale, and dice onion and red peppers.
When sausage is browned, remove from skillet and add vegetables. Cook for 7-10 minutes, or until tender.
Combine sausage and vegetables, taste and season with salt and pepper if desired, and add goat cheese. Stir together.
Spoon sausage mixture into roasted acorn squash, sprinkle with goat cheese, and serve!
- 2 acorn squash
- Approximately 2 Tablespoons Olive Oil
- Approximately 2 Tablespoons Honey
- Dash of Sea Salt for each squash
- Fresh ground pepper for each squash
- Slight sprinkle of ground sage for each squash
- Filling: 1 pound turkey sausage
- 2 cloves garlic
- 1 bunch kale, sliced thin
- 1 small red pepper, diced
- 1 small sweet onion, diced
- 5 ounces goat cheese
- Preheat oven to 400.
- Cut squash in half, spoon out seeds.
- Place face up in roasting pan or cookie tray.
- Drizzle with olive oil and honey.
- Sprinkle with sea salt, fresh ground pepper, and a bit of ground sage.
- Place in oven. (Uncovered.)
- Brown sausage in skillet coated with olive oil or butter.
- Slice/chop/dice; kale, red peppers, onions and garlic.
- When sausage is browned, remove from skillet, drizzle skillet with olive oil or 1/2 TBS of butter, and place vegetables in skillet. Sauté till tender - about 10 minutes.
- Add meat, and crumble in half of the the goat cheese. Stir until combined.
- Remove squash from oven when tender. (Should be easily pierced with fork.)
- Spoon sausage filling into squash.
- Crumble remaining goat cheese on top. Place under broiler for a few minutes of desired (not necessary), and serve.