We've shared a stuffed squash recipe here before, with maple syrup...this is a more savory version and it was GOOD. (Check the link!)
J. does the maple one, so he turned the savory version over to me--I improvised!
You'll need:
1 acorn squash, preferably organic
2/3 lb. breakfast sausage of your choice (not links, of course!) or make your own from ground pork
2 stalks celery
1/2 sweet yellow onion (Vidalia's good!)
1/2 C. cheese of your choice, cubed; I had provel on hand, but cheddar would rock, too
1/2 C. Greek yogurt or
1 egg
Salt and pepper to taste; we use organic Pepperman, a sea salt and variety-of-peppers mix)
(Grated carrots and chopped mushrooms would be a nice addition if you have them)
Cut squash in half and take out seeds and pulp (you can roast these if you wish)
Steam, bake or even (gasp!) microwave squash till tender--I put them in a pan, cut side up, with about an inch of water, put on a lid and steam till done
Meanwhile, saute and separate sausage in a big skillet (I know, I'm lisping again) till brown and set aside to drain and cool.
Dice celery and onion and cook in sausage drippings till transparent and even lightly golden. (You can use oil or butter if you prefer, but the drippings are pre-seasoned and I hate waste.) Mix with sausage meat in a large bowl.
Mix in yogurt (or egg, if you prefer) and cheese; if you're going strictly Paleo, use the egg and skip the cheese
Press into squash "bowls" and bake in the oven at 325 degrees for 20 minutes.
This is SO good--we finished the leftovers the next morning for breakfast! (It was great cold, too...)
Hearty, filling autumn fare!
