This year I picked up quite a few of the "Festival" acorn squash from Public House Produce. It's a winter squash and when I buy it in October, it typically has been cured (David walked me through the process once, it involves a period of constant temperature once it comes off of the vine) and can keep through most of the winter. We've had squash as late as February.
I tried a stuffed squash recipe last year, just a savory sausage version, which came from the
Simply in Season cookbook, Amazon link below, and again - another tip from Public House Produce. I wasn't too thrilled with those results so this time I decided to try the apple and sausage stuffed squash. I was probably a bit more careful with the cooking and preparation process this time too, and felt like I had good results: Mary said, "This is good enough for company."
Basically, I baked the squash at 350 for about 45 minutes to soften the flesh. I also sauteed the sausage, apples, onions (I added celery and carrots, although they weren't in the recipe) until they were soft, cooking them with the sausage after it was browned. I also tossed in chopped walnuts and golden raisins, and a tablespoon of bread crumbs (the recipe actually called for bread cubes).
Once this was cooked, I stuffed it into the squash and baked at 375 for 20 minutes. I should have covered the squash but forgot too - it was getting late. In any case, we enjoyed this very much...I will continue to tweak the recipe as I have two squashes left.
No comments:
Post a Comment