Saturday, November 1, 2008
The Acorn Squash: Sweet, nutty, and peppery at the same time, acorn squash is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.
Acorn Squash is my favorite squash to just bake and eat. Spaghetti squash is good, but requires a little more effort. And I like Butternut Squash for soup or risotto. But for me, an Acorn Squash filled with brown sugar and sausage, with a sprinkling of cinnamon and nutmeg just epitomizes the flavors of fall.
Here's how I prepare acorn squash:
First, you'll want to cut the squash in half.
Now scoop out the seeds.
Pour about an inch of water into your baking dish and put the squash in, cut side down. Now bake at 350 degrees for 45 minutes to an hour until tender.
Once the squash reaches a fork tender consistency, turn it over and fill the cavity with browned sausage and cover it with brown sugar. Sometimes I dot with butter. Sometimes I sprinkle with a little cinnamon or nutmeg, or both. Use a little salt and pepper too, if you like. It's all up to your taste.
Now broil on low until the brown sugar is "melted" and a little bubbly. Watch it closely, though. You don't want to burn it!
There you have it. Delicious acorn squash...and it comes in it's own handy little disposable bowl. Less dishes!
Baked Acorn Squash with Sausage
2 acorn squash, cut in half, seeds discarded
1 lb. bulk sausage, crumbled, browned, and drained
cinnamon and nutmeg, optional
salt and pepper, to taste
Preheat oven to 350 degrees. Fill 2 baking dishes about 1" deep with water. Place squash halves, 2 in each baking dish, cut side down into the water. Bake for 45 minutes to an hour until the squash is fork tender. Drain water from the baking dishes, then flip the squash over. Sprinkle with salt, pepper, cinnamon, and nutmeg. Put a little brown sugar in the bottom of the squash. Top with browned sausage, divided evenly among the 4 squash halves. Top with more brown sugar. Return to oven and broil on low until the brown sugar starts to melt and bubble.
For a printable copy of this recipe, click HERE.