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
1/2 cup cracker crumbs or oatmeal
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.
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?