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Theres 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 Ive broken out my sweaters and scarves, I figured it was time to give Caramelized Onion Sausage Stuffed Acorn Squash the old college try.

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Allow me to whet your autumnal appetite with this photo of my precious stuffed acorns in the oven.

Ingredients

  • 2 small/medium acorn squash, cut in half lengthwise with seeds and pulp removed
  • 1 lb sausage (I used Trader Joes 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

Instructions

Im not going to go step-by-step because thats boring, and youre probably not reading this for the recipe anyway. But I will say, stuffing the squash while adorably Instagram-able is annoying. The hole isnt 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 Im 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.

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The spillage is real.

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