It’s not technically fall yet but we’re getting close and while I dread winter I am looking forward to some cooler temps. To kick off my fall recipes I’m starting with this sausage stuffed acorn squash with walnuts and pomegranate seeds.
I had originally wanted to use dried cranberries in this dish but alas the pantry was empty. I took a look in the fridge and wha-la, pomegranate seeds! And I gotta say, I actually preferred them, they added a nice fresh bite to the savory sausage filling.
I use my local favorite sausage from Wampler’s Farm, I think their sausage has just the right amount of seasonings. For this recipe, I went with the mild but I think the hot would be tasty too!
- 2 – acorn squash – cut in half and seeds removed
- 1lb Wampler’s Sausage
- 1 small onion – chopped
- 1/2 cup walnuts – roughly chopped
- 4 large sage leaves – chopped (+some for garnish)
- 1/4 cup pomegranate seeds (+some for garnish)
- 1/2 cup shredded white cheddar
- olive oil
Preheat oven to 350F
- Place the acorn squash in an oven-safe pan with a deep lip. If the squash won’t sit up straight, slice a little off the bottom to make a flat spot. To the pan add about a 1/4 inch of water. The water will help steam the squash and keep it soft and tender. Drizzle olive oil over the entire squash and sprinkle generously with salt and pepper. Bake 25-30 minutes, or until fork-tender.
- Cook the filling. In a deep pot or skillet add a drizzle of olive oil and cook onions about 5 min. Add the sausage to the same skillet and cook through, breaking up into pieces as you cook. Once the sausage is completely cooked add in the chopped walnuts and sage.
- Carefully remove squash from the oven. Add the pomegranate seeds to the sausage mixture and stir to combine. Spoon the sausage filling into the cooked squash and top with the shredded cheese. Place back in the oven for another 5- 10 minutes or until the cheese is melted.
- Remove and garnish with more sage and pomegranate seeds.
Note: the skin of acorn squash can be consumed once cooked, it gets very tender. Or you can simply scoop out the inside as you eat – that’s how I do it! 🙂