Our Veggie Bin

Last week I told you about our experience with Green BEAN Delivery; and how much we enjoyed the fresh produce we were provided. If you missed that review, or are totally intrigued, you can read about it here.

One of the things I added to our bin that wasn't initially included was acorn squash. We love all kinds of squash, and we love to eat it year round, but to me, there is just something about enjoying fresh squash during the fall months. Maybe it stems from my childhood when my dad used to have a pretty impressive garden, and the squash were always ready to be picked about the time the leaves were falling from the trees. Maybe it's simply because squash reminds me of pumpkin. Whatever the reason, this time of year is when squash begins to makes an appearance on our table more frequently.

I'm telling you, this recipe looks like autumn on a plate! From the squash to another of fall's best gifts, apples, this looks, smells and tastes like a celebration of the season! These would make a great Sunday supper on a brisk, fall day, or even a weeknight meal if you have a little extra time on your hands. (Don't let that scare you. It's not a difficult recipe, the squash just needs some time in the oven to get tender and delicious.)

If you are looking for more meals that include autumn's bounty, make sure to save this one. Celebrate the changing of the seasons with fresh ingredients that come together in a beautiful and tasty way!

Sausage and Apple Stuffed Acorn Squash

2 Acorn Squash, cut in half and seeded

1 lb. pork sausage

1 TBS butter, melted

1/4 tsp. garlic salt

3/4 tsp. ground sage, divided

1/2 c. onion, finely chopped

1 celery rib, finely chopped

6 button mushrooms, finely chopped

2 apples, cored and finely chopped

1 c. bread crumbs

1 egg, beaten

Salt and Pepper to taste

Grated Parmesan cheese for garnish

Preheat oven to 400. Place cut squash, cut side up, in a 9x13 baking dish. In a small bowl combine melted butter, garlic salt and 1/4 tsp. sage. Mix well. Brush the cavity of each squash with butter mixture, coating it well. Bake for 1 hour until squash is tender, but holds shape.

While squash is roasting, brown sausage over medium heat in a large skillet. Drain, reserving 2 TBS of drippings. Place drippings back in pan. Add onion, celery, and mushrooms. Saute for 4 minutes. Add apples and saute 2 more minutes. In a large bowl combine browned sausage, veggies, 1/2 tsp. sage, salt, pepper, bread crumbs and egg. Mix well to combine. Remove squash from oven. Fill each with sausage mixture, mounding slightly. Bake for 20 additional minutes until browned. Sprinkle with cheese before serving.

Shared on The Country Cook Oct. 18, 2013