Savory stuffed acorn squash with cranberry

Savory stuffed acorn squash with cranberry

INGREDIENTS:

For the Acorn Squash:

2 medium acorn squash

2 tablespoons olive oil

¼ teaspoon salt (or to taste)

Freshly ground black pepper

For the Sausage Filling:

1 tablespoon olive oil

1 small onion, diced

10 oz spicy Italian sausage, crumbled

4 cloves garlic, minced

1 tablespoon Italian seasoning

4 oz fresh spinach

½ cup dried cranberries fresh is better chopped

½ cup chopped pecans

INSTRUCTIONS:

Roast the Acorn Squash:

Preheat your oven to 400°F (200°C).

To prepare the squash, trim off the top and bottom to create a flat base. Be cautious not to cut too deeply. Slice each squash in half, and scoop out the seeds and stringy insides.

Arrange the squash halves cut-side up on a baking sheet. Drizzle with olive oil and rub it evenly over the squash. Sprinkle with salt and black pepper. Flip the squash so the cut sides are down.

Roast the squash for about 30 minutes in the preheated oven.

Make the Sausage Filling:

While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the diced onion and sauté for about 2 minutes, allowing them to soften and lightly char.

Add the crumbled sausage, minced garlic, and Italian seasoning. Cook for about 5 minutes, until the sausage is thoroughly browned.

Stir in the fresh spinach and cook for another 5 minutes, until the spinach wilts.

Toss in the dried cranberries and chopped pecans, mixing well. Adjust the seasoning with salt and pepper if necessary.

Stuff the Squash:

Once the acorn squash is done roasting, remove them from the oven and turn them cut-side up.

Fill each squash half with the sausage mixture, pressing it down so it’s evenly packed.

Reduce the oven temperature to 350°F (175°C) and place the stuffed squash back in the oven. Bake for an additional 10-20 minutes, or until the filling is heated through.

4 hearty servings