Perfect Fall Dinner

I had to share this recipe and it is not like me to just fly off the cuff and write without research and drafts, but I just had to put this up immediately. I made Sausage Stuffed Acorn Squash for my grandfather and I tonight. Begin by halving the acorn squash and cleaning out the seeds and stringy stuff, drizzle olive oil over it and sprinkle it with kosher salt. Bake this cut side down at 425 degrees for 15 minutes, flip them over and cook 15 more minutes or until the flesh is tender. While waiting for the squash to cook brown up enough sweet Italian sausage and ground beef to equal a half of a pound, add half a chopped onion and cook until softened. Pour in about a forth of a cup of Sherry and cook until the liquid is absorbed, then add about half a box of defrosted frozen spinach and mix well. remove this from the heat and add about three Fourths of a cup of bread crumbs and a little under a half cup of Parmesan cheese. This mixture is spooned into the squash halves topped with an Italian blend of shredded cheese and broiled a few minutes until the cheese is golden brown. Serve this drizzled with a little Balsamic vinegar and enjoy.

Now my grandfather is a little bit of a picky eater and he cleaned his plate even after he heard me say that there was spinach in the stuffing. There actually is enough stuffing for about four small squash halves or two large ones. I really enjoyed this meal.


Sausage Stuffed Acorn Squash
2 small Acorn Squash, halved and seeded
Olive oil
Kosher salt
1/2 lb Sweet Italian sausage
1/2 small Onion, chopped
1/4 cup Sherry
1/2 box Frozen spinach, defrosted
3/4 cup bread crumbs
1/2 cup Parmesan cheese


At 425 degrees bake the squash halves that are drizzled with oil and salted for 15 minutes cut side down, flip over and bake 15 minutes more. Brown sausage on the stove top add onions and cook until softened. Add sherry and cook until absorbed. Add spinach and mix well. Remove from heat, add bread crumbs and cheese. Fill each of the halves with the sausage mixture. top with a little shredded cheese and broil a few minutes to brown cheese. Drizzle with balsamic vinegar and serve.