I really don’t post recipes that often here — not because I don’t love cooking and want to share, but mostly because of time constraints. 5:00-6:00 pm in our household is a busy time. The toddler is hungry and tired, I’m trying to get dinner on the table, and Chris is running around trying to do some maintenance on the house/yard before the sun goes down. By the time my simple meal is on the table, it’s dark out (it gets dark at 6:45 these days) and there’s just no light to photograph before we eat!
So you know when I put a recipe on there it’s good! It’s usually something new I’ve tried that I like so much it’s going into the regular rotation. Last time, that was delicious poke salad with raw salmon and avocado. This time, I’m getting into the harvest theme with delicata squash stuffed with sausage and apples. I kind of figured, pork+apples = good. Pork+apples+stuffed in something = even better!
Delicata squash is, as its name suggests, more delicate than other winter squashes, and because it’s a bit more perishable, it’s not in season that long. So snap it up when you see it! I find the flavor to be quite similar to acorn squash. The skin becomes soft when cooked so you can eat it if you like.
This recipe is gluten-free and paleo-friendly. If you don’t mind grains, you can of course use panko instead of coconut for the topping.
Stuffed Delicata Squash with Apples and Sausage
2 delicata squash
1 package sweet Italian sausage (5 links)
1 medium gala apple
2 ribs celery
1 small-medium onion
3-4 tablespoons unsweetened dry coconut
pinch of nutmeg
salt and pepper
Prick the whole squash all over with a sharp knife. Put them, whole, into the microwave and nuke them on high for 6 minutes, or until they are tender enough to slice easily in half with a knife.
Preheat the oven to 375 F.
Meanwhile, dice the onion, celery, and apple. Remove the sausage from its casings.
Saute the onion and celery for 3-4 minutes in some olive oil until softened. Stir in the apple and saute for another 3 minutes. Add the sausage and saute until sausage is browned and cooked through. Add a pinch of nutmeg and salt and pepper to taste.
Slice the microwaved squash in halves and scoop out the strings and seeds. Pack each half full of the sausage filling and sprinkle dried coconut over each squash half. Bake for 20 minutes until coconut is browned and filling is sizzling.
Sharing at SavvySouthernStyle, TheBlissfulBee