Football Friday: Stuffed Acorn Squash

The Wisconsin Test Kitchen loves lazy weekend recipes. We love having a glass of wine, and experimenting with new recipes. We aren't as rushed as we normally are during the week, and we can take the time to play with recipes and modify them to our liking. That's exactly what we did last weekend with a delicious Stuffed Squash recipe. We recommend this as a Football Friday recipe, because this squash is even more delicious reheated the next day! Make this on Saturday, and enjoy while watching football on Sunday!

All members of the test kitchen loved this recipe: the sausage and squash, and the crunchy apples added a hint of sweetness. It worked on every level. 

Stuffed Acorn Squash
Recipe courtesy of: The Pretend Baker

INGREDIENTS

2 medium acorn squashes
2 TBSP butter + more if necessary
1 lb salt + pepper pork sausage, casings removed
1 large sweet onion
3 cloves of garlic, minced
2 large stalks of celery, diced
1 medium apple, peeled, cored and diced
½ lb cremini mushrooms, cleaned and sliced small
1 TBSP fresh thyme leaves
½ TBSP rosemary leaves, minced
1 TBSP fresh sage leaves, minced
1 large egg, beaten
salt and pepper, to taste
¾ cup shredded white cheddar, mozzarella or gruyere cheese

Preheat oven to 400F

Cut squashes in half, remove the seeds and place on a baking dish, cut side down and roast for 30-45 minutes or until flesh is easily pierced. Remove from oven, turn the temperature down to 375F, flip over and allow to cool until you are able to handle it.

Meanwhile, heat a large, deep skillet over medium-high heat, cook sausage until browned. Remove sausage to a plate.

Add 1 tbsp of butter to the skillet along with the minced onion, celery and chopped apple. Add a generous pinch of salt and cook, stirring frequently until onion is translucent and apple is soft.

Add garlic and minced herbs and saute for 30 seconds.

Remove onion and garlic mixture and add to sausage. 

Add remaining butter and mushrooms along with another pinch of salt. 

Cook, stirring every so often until brown and buttery, about 5-8 minutes.

Return onion/apple mixture to the skillet along with cooked sausage and all accumulated juices.

When squash is cool enough to handle, scoop out most of the flesh, leaving some in the skin for sturdiness.

Add squash flesh to the pan and stir until well incorporated. Taste, adjust salt and pepper.

Mix in beaten egg and fill squash halves. You may have leftover filling- just add it to an oven safe dish.

Top with shredded cheese, return to the oven on the same baking sheet and bake for 15-20 minutes or until cheese is bubbly and brown.

Let stand 10 minutes before serving.

And now Football Picks! Going into this week, Tristan is still in the lead with 57 correct picks, and Sawyer has 53. Here are our week 11 predictions: 

New Orleans vs. Carolina
Tristan: Carolina
Sawyer: Carolina

Arizona vs. Minnesota
Tristan: Vikings
Sawyer: Cardinals

Buffalo vs. Cincinnati
Tristan: Bills
Sawyer: Bengals

Chicago vs. NYG
Tristan: Giants
Sawyer: Giants

Pittsburgh vs. Cleveland
Tristan: Steelers
Sawyer: Steelers

Tampa Bay vs. Kansas City
Tristan: Chiefs
Sawyer: Chiefs

Baltimore vs. Dallas
Tristan: Cowboys
Sawyer: Ravens

Jacksonville vs. Detroit
Tristan: Lions
Sawyer: Jaguars

Tennessee vs. Indy
Tristan: Titans
Sawyer: Colts

Miami vs. LA
Tristan: Rams
Sawyer: Rams

New England vs. San Francisco
Tristan: Patriots
Sawyer: Patriots

Philly vs. Seattle
Tristan: Eagles
Sawyer: Seahawks

Green Bay vs. Washington
Tristan: Packers
Sawyer: Packers

Houston vs. Oakland
Tristan: Raiders
Sawyer: Raiders

We hope your weekend is full of family, fun and football. And stay tuned! We have some new holiday themed recipes on deck for you next week!

Stay Cool,
The Cool Dads Crew