Well, it’s finally here. The Blizzard of 2011. Snowpocalypse. White out conditions. A perfect evening to blog about a tasty recipe! I bring you three of my favorite ingredients in one delicious dish – acorn squash, pork sausage, and fennel!
Acorn squash tastes great, but it is also super good for you! It’s full of beta-carotene, vitamin C, folate, potassium, manganese, and fiber.
This dish is a little sweet, a little spicy, and oh so good…
Sausage and Fennel Stuffed Squash
- 3 medium acorn squash, halved and seeded
- 2 pounds of Italian pork sausage (sweet or spicy), casings removed
- 1 Tablespoon raw milk butter
- 4 cloves of garlic, minced
- 1 fennel bulb, diced
- 10 ounces of baby portabella mushrooms, diced
- 1/4 teaspoon crushed red pepper flakes
- 1 cup finely shredded Parmesan cheese, divided
- sea salt
- freshly ground black pepper
What to do:
Preheat the oven to 400 degrees. Place the squash halves, flesh side down, in a large baking dish. Bake the squash for 45 minutes.
Meanwhile, in a large frying pan, brown the sausage, breaking it up with a spatula or large spoon. Drain the fat and transfer the sausage in a large bowl.
Melt the butter in the frying pan and saute the fennel, mushrooms, and garlic until they are softened. Drain any excess liquid and add the vegetables to the bowl with the sausage. Add 3/4 cup of Parmesan cheese and the crushed red pepper flakes to the bowl. Stir to combine the ingredients. Taste for seasoning and add sea salt and freshly ground black pepper as needed.
After baking the squash, flip them over in the baking dish (flesh side up). Spoon the sausage mixture into the squash, dividing it evenly among the six halves. I pressed the mixture into the squash a little and then mounded it with a large spoon. Sprinkle with the remaining Parmesan cheese and place the squash back in the oven. Bake for an additional 10-15 minutes or until the squash yields when tested with a knife and the cheese is lightly browned.
Yield 6 servings.