i love following the palate of the season. there is a real connection made with farmers & the landscape when enjoying in-season foods. tonight's dinner was just that & delicious, too- acorn squash stuffed with sausage from the farm, carrots, yellow squash & garlic. paired with frozen peas, this meal was quick, which allowed for a few more hours spent outside enjoying this cool relief.stuffed acorn squash
adapted slightly from simply in season
serves 4
2 medium acorn squash
cut squash in half. remove seeds with a spoon. place cut side down on a greased baking sheet. bake at 350F for 40-50 minutes until soft. remove from oven & set aside.
1 lb. sausage
3 cloves garlic (minced)
4 carrots (shredded)
2 yellow squash (cubed)
1 stale slice of bread
3 tbsp. brown sugar
saute sausage until cooked through. mix garlic, carrots, & yellow squash in bowl. add to pan with sausage, cover & simmer for 15 minutes. stuff filling into acorn squash. tear up bread & place on top. sprinkle brown sugar on top. bake at 375F for 10 minutes. add a dab of butter on top when serving.
delicious.
