Stuffed Acorn Squash

Chef Anna Klemmek from Happy Food MN shows us an acorn stuffed squash recipe to get our taste buds ready for the fall.

Anna is hosting a monthly cooking series, and right now her recipes are exploring foods from across the Americas – and this Sunday is all about Minnesota. To sign up for a class click here, and use the code TCL5 for 5 dollars off any ticket in the series. Visit Anna’s website for more information.

ACORN STUFFED SQUASH
45 mins total

Ingredients

2 ea  Acorn Squash
2 Tbsp Avocado oil (divided)
1 lbs Ground Sausage
1 ea Apple (Chopped)
4 cups  Spinach or Kale
2 Tbsp Fresh Herbs (Parsley, Sage, Rosemary or Thyme)
¼ cup   Parmesan Cheese

Instructions:

Preheat oven 400 degrees.

Cut Squash lengthwise and scoop out the seeds. Brush with oil and sprinkle with a little salt.

Place face down squash on a baking sheet lined with parchment. Cook for 20 – 30 minutes or until cooked through.

While the squash is cooking prep your sausage stuffing.

In a sauté pan place the second tablespoon of oil. When it is hot add the ground sausage, breaking up into smaller chunks.

Once sausage is cooked mostly through add the apple chunks.

Then slowly add in spinach and kale, keep adding as it reduces down. After all ingredients are cooked through remove from heat.

Once the squash is done remove from the oven but do not turn it off.

Divide the sausage stuffing into four portions.  Then place stuffing into the cavity of the squash.

Top w/ sprinkle of cheese.  Bake for another 10-15 mins to melt the cheese.

WALNUT SALAD
45 mins total

Salad Ingredients

1 cup Wild Rice
1 cup Raw Spinach (Chopped)
1 ea Apple (Chopped)
½ cup Roasted Walnuts

Dressing Ingredients

¼ cup Walnut Oil
¼ cup Apple Cider Vinegar
1 Tbsp Shallot
1 Tbsp Maple Syrup
1 Tbsp Dijon Mustard

Instructions:

Cook wild rice according to package directions, (about 30 minutes to cook)

While wild rice is cooking mix all of the “Dressing” ingredients together in a mason jar.

Once wild rice is done cooking place in a bowl while still warm.

Pour half of the dressing over the wild rice.

Into the warm wild rice mix in the spinach and incorporate until it wilts slightly.

Then add in apple and walnuts and serve.

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