Fall is officially in full swing which means that it's time for hearty and filling meals. Squash of all kinds, apples, slow cooking, and herbs and spices are where my mind is at right now.
This recipe was a request from my sister. Because of this, I wanted to make sure it was easy, and not too time consuming, as she is a nurse and a mom of 3.
This recipe takes about an hour to cook, but much of it is hands off time! There's less than 10 ingredients and only two things that need to be chopped.
The recipe starts with baking the squash to cook it about ¾ done before you add the filling. This is an important step, as acorn squash is pretty hard and takes a while to cook through.
While the squash is in the oven, it's time to make the filling. I caramelized some onions, browned a bit of sausage, added fresh apple (a wonderful burst of sweetness), and then added in baby spinach to finish it off. I love adding fresh spinach to things because the texture is so delicate, but it's also healthy and a great color!
For added flavor, I sprinkled in a teaspoon of my Braggs 24 Herbs Spice Blend, but you can use your favorite spice blend you have on hand.
To finish of the squashes, I took them out of the oven, added in the filling and then baked them for about 20 more minutes. All the delicious juices from the sausage filling melted into the squash, which at this point had become sweet and tender.
This squash recipe was created to serve two people but it can easily be adjusted to serve four by doubling everything!
Acorn Squash with Sausage Filling
- 1 acorn squash
- 1 tbsp. butter
- ½ small onion about ¼ a cup, diced
- ½ lb. spicy sausage
- 1 small apple peeled and cored, diced
- 2 cups Baby Spinach
- 1 tsp. Braggs 24 herbs spice blend or your favorite spice blend
- salt and pepper to taste
- Begin by preheating your oven to 375 degrees. Carefully cut your acorn squash in half. Remove the seeds and place the squash halves, cut side down, on to a baking sheet.
- Bake for approximately 30 minutes. To check doneness, pierce the flesh side with a fork, it should go in easily.
- While the squash is baking in the oven, prepare your filling.
- In a skillet, melt butter on medium heat. Add in diced onion and let it begin to lightly brown and caramelize. After about 5 minutes, add in sausage, breaking it up with a spoon to create small pieces. Once the the sausage is mostly browned, add diced apple and cook for a couple minutes.
- Add fresh spinach and spices, and stir to combine. The spinach will wilt down.
- When the squashes are done cooking, take them out of the oven and flip them cut side up. Scoop in the filling and place back into the oven for another 20 minutes. Serve.