Sausage Stuffed Acorn Squash; the update

You all know I have an abundance of winter squash.

I’m always happy when I find a new recipe…. My winter squash inventiveness is dwindling.

I saw a stuffed acorn squash on Lake Lure Cottage Kitchen that looked like it belonged on my table..

Hers had maple syrup and pecans and kale….. all things easier to find in the US than here.

But the overall idea sounded delicious.

This is my version.

We were most pleased

The squash bakes while the stuffing is made and only needs 10 minutes to finish.

Sausage Stuffed Acorn with Apples and Walnuts

Total time: 45 minutes

Ingredients:

Instructions:

Cut squash in half and scoop out seeds. Place face down on a baking tray and bake in 400F (200C) oven for 30 minutes.

Heat the oil in a nonstick skillet over medium heat.

Sauté the leeks for 5 minutes then add the garlic, apple and sausage.

Sauté until sausage starts to brown, breaking it up as fine as possible.

Add sage, walnuts, brown sugar, stir until sugar melts. Cover and keep on very low heat until needed.

To assemble: When squash are ready (they should be almost done) remove and fill with the stuffing.

Sprinkle with pumpkin seeds and bake for 10 minutes.

I know that some of you have cold weather…..

And some of you have snow.

Some of you have lots and lots of snow.

We’re just wrapping up fall.

This is our wisteria, all lovely and golden.

It’s draped over the rather oddly shaped evergreen tree that it’s intertwined with.

The poor evergreen is fighting for sunlight – and there’s nothing we can do about it.

If you look at the photo below you can see the wisteria vine trunk on the left and the evergreen trunk on the right. They’ve been growing together for a very, very long time.

Oh, and mon mari finished trimming the two trees in front – a proper French cut.

Saves on raking if one just lops all the branches off with the leaves still attached.

Last update on December 1, 2014

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