Today was Monday which was a huge reality check from the cloud 9 I had been on for basically the entire weekend. Around 10:30am I realized that yes I was sitting at my desk at work, and yes there actually was work to be done and no, not everyone in the universe knew (or cared) I was getting married. But I didn’t mind because the nice thing about getting married is that it still happens even if other people don’t know or care about it.
I guess that’s kinda what I’m looking forward too, but I still am lingering in a strange in-between state of sustained disbelief despite having obvious facts. Example, knowing that January will inevitably come, but still surprised that the bridesmaids dresses ACTUALLY came in today. (what did I think was going to happen after I ordered them? Idk..but having them actually arrive apparently wasn’t something I truly believed was going to happen…that’s bride-to-be brain for ya!)
Anyway by the time I got home I just wanted to do something fun, so I don’t know if you’ve seen the viral recipe videos that have been floating around on Facebook but there was one for baked acorn squash and sauteed sausage that I’ve been dying to try and I finally tracked down all the ingredients and was ready to make it so here’s my recipe for today. It’s altered slightly from the video (and I personally think it’s easier my way) but it was delicious and super simple.
Here’s what you’ll need:
For Outer Acorn Squash Bowl:
- 1 medium sized Acorn squash ( I used a small one which I personally feel isn’t enough to serve two)
- 1 Tbsp Olive Oil
- Salt and Pepper (as needed)
For Sausage Filling:
- 1 Onion
- 2 Celery Stalks
- 1 Package of Sausage (I used Andouille Sausage, you can use Sweet or Spicy Italian if you want)
- 1 Tbsp of Olive Oil
- 1 Tsp of Salt
- 1 Tsp of Pepper
- Parmesan or your favorite grated cheese.
Prepare your Squash.
1.) Pre-heat your oven to 400 degrees Fahrenheit. Cut the very ends of your Acorn Squash off, and then cut the remaining middle section of the squash in half. (PLEASE WATCH YOUR HANDS, it’s hard to cut through; if you have trouble cutting through it please ask a hubby or use a serrated bread knife to saw through the tough little bugger) Once you’re done it should look like the above.
2.) Scoop out the squash innards and throw those away. Put foil down on a baking pan and put the squash on there. Then drizzle olive oil across each half of the squash, sprinkle with salt and pepper a bit. Then pop it in the oven for 40 minutes.
3.) While your squash is baking away, dice up your onion and your celery stalks. The pour a tbspn of olive oil onto a nice sized fry pan and put it on medium heat. (I used my new 12 inch ceramic Fry pan…it was glorious!)
5.) Add your salt and pepper and let it sit there a minute while you cut up your sausage.Let it cook a while longer until you can see the onions start to get softer, but not entirely clear. cause they still have to cook alongside the sausage for a bit too!
6.) Add your sausage in and stir it around occasionally to make sure its all cooking evenly. I’d check on the squash at this point too just to make sure it’s still looking fine.
7.) Cook stuffing until thoroughly cooked through and hot, I like when my onions get that little tinge of brown just at the tips a bit they’re softer cloudy. By now the squash should be just about done so grab that out of the oven if it’s ready. If not put the stuffing on low heat and keep stirring it so it doesn’t burn. Once the squash is done it’s time to pull it out and get ready to put your sausage stuffing inside.
8.) Scoop stuffing into squash overload it if you want. Sprinkle some of your grated cheese on top and sit down and enjoy!
Do you have any other fall favorite squash recipes or ideas? Send them to me in the comments section below!