The return of Starbuck’s PSL and National Acorn Squash Day are two positively certain indicators that, yes indeed, fall is upon us. I can just smell cloves and cinnamon as I type today’s post. What better way to celebrate the return of autumn leaves and Acorn Squash Day then to try Fall Stuffed Acorn Squash.
By the way, PSL stands for Pumpkin Spice Latte. I forgot that everyone is not a PSL groupie like myself, lol. Oh, and since we are on the topic of Starbucks, it is only two months away from red cups holding gingerbread and eggnog lattes. I’m just saying.
September 7th is the annual day of honoring this versatille squash, lesser known as Des Moines squash or pepper squash. Not sure when or who got this observance started, but acorn aquash itself is reportedly originated from North America. It reaches to other continents through Americans.
Here’s a funny equation…acorn squash are actually winter squash that belong to the same species of summer squashes, yet are a commonly universal sign of autumn. Now, if only I can find a tie-in to spring, we would have a squash for all seasons!
If you want to read more interesting and informative facts pertaining to this healthful vegetable, check out https://www.organicfacts.net/health-benefits/fruit/acorn-squash.html
Pretty presentation, savory taste…Fall Stuffed Acorn Squash is the best way to step into the season.
Fall Stuffed Acorn Squash
Notes
You can use whichever chicken sausage brand or flavor you favor, but I just love Gilbert’s brand. The pineapple, ginger and brown sugar flavored sausage compliment the other ingredients so perfectly.
Ingredients
- 3 medium acorn squash
- 3 tbsp. olive oil, divided
- 2 10 oz. package Gilbert’s
- Pineapple, Ginger &
- Brown Sugar-flavored
- chicken sausage, sliced
- 1 bunch spinach, cleaned,
- ends removed & chopped
- ¼ cup salted butter
- 2 tbsp. fresh sage leaves,
- minced
Instructions
- Preheat oven to 400°F.
- Cut each squash in half and scoop out seeds with a spoon. Place squash halves, cut side down, on foil-lined baking sheet. Rub 2 tablespoons of oil over all squash. Cover with foil. Bake 30 minutes or until tender.
- Meanwhile, in skillet, heat remaining oil. Add sausage and sauté for 5 minutes, until browned. Stir in spinach; cook 3 minutes, until wilted.
- In small saucepan, melt butter with sage. Cook until butter is lightly browned and sage is soft.
- Mash the squash flesh, one squash at a time, leaving in the skin shell. Drizzle sage butter evenly over each, mixing lightly with mashed squash, then position squash in each shell so there is room for filling. Divide sausage filling amongst 6 squash halves. Enjoy!
Nutrition Facts
Fall Stuffed Acorn Squash
Serves: Serves 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 410 | |
| % Daily Value* | ||
| Total Fat 10 g | 15.4% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 580 mg | 24.2% | |
| Total Carbohydrate 33 g | 11% | |
| Dietary Fiber 5 g | 20% | |
| Sugars 2 g | ||
| Protein 16 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
INSPIRED FOODERY
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