I owe credit to Dave for this recipe, who apparently owes credit to his mom. We have had this twice in two weeks, and even though it seems like a fall recipe, as long as I can find the acorn squash, I would eat it all year round.
For 4 servings, you need:
2 Acorn squash
1 lb loose sausage (we used a country sausage from the farmer's market)
1 onion
2-3 cloves of garlic (or more)
a few apple slices (I was making apple crisp and we decided to throw some in, so there wasn't really a measurement)
1/4 cup brown sugar
Seasoning for the meat - this will depend on your tastes and how the sausage is already seasoned. We just threw in some Adobo (our go to for everything) and black pepper because this is already well-seasoned.
Cut the squash in half and scoop out the seeds. We nuked them for about 10 minutes, until they were soft. In the meantime, brown the sausage. Add the apple, onion, and garlic, all finely diced, and the seasoning. Divide the brown sugar among the acorn squash, sprinkling it into the bottom, and then add the sausage filling. Then bake in the oven for about 10 minutes, just to let everything bake together. (Or put them on the grill, if you are doing other grilling.)
These are very filling - half a squash is good enough for me, especially if you are having sides, too. Also very tasty - I have to admit that last week was the first time I had ever eaten an acorn squash and they are delicious, kind of like a sweet potato, and they definitely fill you up.
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