Confession: I am seriously in love with squash. This is a big change for me, since a year ago I didn’t have a clue what to do with it except boil it into mush.
Here’s my recent favorite recipe–roasted acorn squash stuffed with sausage meatballs. My mom used to make this! I just added an ingredient and a step: I like to roast the squash and fry the meatballs separately so they each taste like themselves, with only a slight link of maple and brown sugar to tie them together.
This is where I learned how to properly roast acorn squash. Cut in half and scoop out seeds and strings. Score deeply with a knife. Rub with butter. Sprinkle generously with salt and lightly with brown sugar.
Place in a shallow pan with a little water in the bottom to prevent the squash from drying out. Bake at 400 for at least one hour, until squash is fork-tender.
Meanwhile, mix meatball ingredients together.
1 pound bulk sausage
1 egg
1/2 cup cracker crumbs or oatmeal
Salt
A sprinkle of garlic salt
A drizzle of maple or breakfast syrup–the special ingredient!
Mmm. The maple and sausage get along very well.
Mix ingredients and form into small balls. Panfry until browned and cooked thoroughly. Place into roasted squash; sprinkle the whole very lightly with brown sugar and bake 5-10 minutes more or until heated through.
Yum.
*****
I am sorry that my final picture did not turn out better. If you want to know the truth, I took only one shot in my haste to set the dish on the table for friends. The photo failed. The next day I pulled the leftovers out of my fridge and shot them again. That’s why they look like leftovers. #Icannevergetthisright.
Last year this time I gave you another squash recipe, and you responded with some great ideas of your own. View them here. Any more to share?
Ooooooooh…this is a ‘must try’. Thanx for the things I can learn from YOU, daughter.
This looks wonderful! I really want to try this. I’ve wondered in the past exactly what one should do with acorn squash, and this looks like a great idea.
Squash casserole. I’ll share the recipe…well..hopefully soon? 🙂
Mmm. I’m always look for new squash ideas and this looks fabulous. Do you have any ideas on How to Cut Squash without Fear of Mortal Injury?
I love squash. Cubed and roasted with garlic and olive oil is a huge hit around here. Serve as is or add to pasta with bacon, toasted walnuts, olive oil and Parmesan for a main dish or in a salad like this: http://smittenkitchen.com/blog/2009/01/warm-butternut-squash-and-chickpea-salad/ (I love it; Kyle does not).
Soups are another favorite way I use it, with ham and bean soup, or standing alone in a blended curried soup. This is my current hands-down favorite: http://www.cookincanuck.com/2011/11/hearty-chicken-stew-with-butternut-squash-quinoa-recipe/
The phrasing of your question made me laugh. 🙂 At risk of stating the obvious, I’ll tell you how I do it–with a pumpkin or any round squash I like to poke the tip of a large sharp knife deeply into the top, just at the base of the stem, and bear down with that leverage, cutting in a circle all the way around. Tall squash like butternut I like to cut in half the other way first, (transverse) right across the neck; and then turn both halves cut-side down before slicing in half from the top down. It’s easier.