There’s nothing like a good fall recipe to bring me back from the bloggers’ dead. I pinned this bad boy from Paleo Running Momma even before the first leaves of the season had changed; now that I’ve broken out my sweaters and scarves, I figured it was time to give Caramelized Onion Sausage Stuffed Acorn Squash the old college try.
- 2 small/medium acorn squash, cut in half lengthwise with seeds and pulp removed
- 1 lb sausage (I used Trader Joe’s garlic herb chicken sausage)
- 1 large onion, diced
- cooking fat (I used olive oil)
- minced garlic
- 1 medium/large apple, roughly chopped (I used honeycrisp)
- 2 cups fresh spinach, roughly chopped
- 1 tbsp fresh rosemary chopped (I used 1 tsp dry)
- 2 tsp fresh thyme chopped (I used 2/3 tsp dry)
- sea salt and black pepper to taste
I’m not going to go step-by-step because that’s boring, and you’re probably not reading this for the recipe anyway. But I will say, stuffing the squash — while adorably Instagram-able — is annoying. The hole isn’t deep or wide enough to fit all the goodies inside, so spillage is unavoidable. That said, this is definitely a repeat recipe, but next time I’m just going to make the sausage-apple-onion-spinach mixture and add chopped-up squash. The sweetness of the apples and squash combined with the saltiness of the sausage is scrumptious, and rosemary and thyme are the perfect herbs to round out the flavor profile.