Baked Acorn Squash Stuffed with Sweet Italian Sausage and Golden Raisins

This is a versatile fall dish that can be served on the side or as a main course. One can easily substitute with a plant based sausage to make this vegetarian friendly. A nice white dry wine with medium body such as Riesling or Chablis would pair well.

Serves 4

Ingredients

• 2 acorn squash, scrubbed and halved from the stem to the base with the seeds removed
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 pound traditional Italian sausage or plant based
• 1/2 cup small diced yellow onion
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon ground cinnamon
• 1 tablespoon finely chopped fresh sage
• 1 sweet red pepper finely chopped
• 1/4 cup golden raisins, chopped
• 1/2 cup shredded Italian cheese of your choice. I like fontina but any shredded white will work
• Chopped parsley for garnish

Instructions:

1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with parchment paper.
3. Place the squash on a baking sheet flesh side up and brush with 2 tablespoons of the olive oil. Salt and pepper to taste. Turn squash over so the skin is up and flesh is on the parchment. Bake the squash until when the flesh is tender when poked with a fork, about 40 minutes. Remove from oven and allow the squash to cool enough to handle.
4. Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of the flesh in the skin to hold its shape. Place the skins back on the baking sheet and set aside. Set bowl of squash flesh aside.
5. In a large sauté pan over medium heat add the remaining olive oil and Italian sausage. Break up the sausage while browning until cooked through. Add the onions, paprika, cinnamon, sage, red pepper, and salt to taste. Cook until the onion and pepper are tender.
6. Add the sausage mixture to the bowl of squash flesh along with the shredded cheese and golden raisins and mix. Fill the squash shells with mixture. Place back into the oven until the cheese is melted and the tops are golden brown, approximately 15 minutes. Sprinkle with parsley before serving.

This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.