When I read the Stuffed Winter Squash recipe in The Homemade Kitchen I immediately flagged it. I knew I had sausage in the freezer, acorn squash in the pantry, and access to my neighbor’s garden overflowing with chard. Bingo!
In the original recipe, Alana Chernila adds millet or quinoa, and uses cheddar cheese. She also makes her own apple sausage by adding leeks and apples to the browning sausage. But many markets (like Sprouts and Whole Foods) have done the apple and leek part for you and sell some version of apple sausage like the kind I had frozen and stashed away. Baked squash reminded me of my favorite winter side dish: Martha’s Creamy Baked Acorn Squash – such a simple recipe, but SO delicious and special.
So I shortcut-ted Chernila’s recipe and mashed it up with Martha’s to create our own LLP Sausage and Chard Stuffed Acorn Squash. You could use other types of sausage, and other types of greens. You could add a grain, or substitute grains for meat to make it vegetarian. AND if you omit the dairy, it could be a fantastically paleo dinner option as well!
OK – no more dragging it out! Here’s my new Best Autumn Recipe EVER: