Recipe by Caroline Cooks
If you love sage, you'll love this one! Can't remember where this came from, probably Southern Living. Makes a tasty main dish or use as a side to grill chicken or pork. Leave out the sausage and sub vegetable broth for a vegetarian meal. Enjoy! Cooking time includes roasting the squash.
- 2 medium acorn squash, halved and seeds removed
- 3 sweet Italian sausages, casings removed
- 2 tablespoons minced garlic
- 1⁄2 cup onion, finely chopped
- 1⁄8 cup dry white wine or 1⁄8 cup chicken broth
- 3 cups Baby Spinach, stems trimmed
- 1⁄8 cup dried sage, crushed
- olive oil
- sea salt & freshly ground black pepper, to taste
- shredded mozzarella cheese
- 1⁄3 cup panko breadcrumbs (Japanese bread crumbs)
- balsamic vinegar (optional)
Directions See How It's Made
- Preheat oven to 425 degrees F.
- Slice squash in half horizontally, scoop out seeds.
- Cut a thin slice offbottoms to allow each to remain upright.
- Drizzle with some olive oil, sprinkle with salt and place flesh side down for on well oiled baking sheet; roast for 20 minutes.
- Turn flesh side up and roast another 20-30 minutes until fork tender.
- Meanwhile, heat 1 Tbsp oil in heavy skillet and saute sausage over medium heat, breaking into chunks and cook until browned about 8-10 minutes.
- Add sage, onion, garlic; saute another 2-3 minutes to release herb and garlic flavors.
- Pour in white wine; stir bits from bottom of skillet, and simmer until almost all liquid is evaporated.
- Add spinach and wilt 2-3 minutes.
- Drain liquid from spinach. Remove from heat.
- Stir in bread crumbs.
- Divide stuffing among squash halves, mounding, if needed.
- Top with cheese.
- Place under preheated broiler for 2-4 minutes until golden brown.
- To serve: Drizzle with balsamic vinegar, if desired.