Acorn Squash Stuffed with Sausage, Apple, Cranberries and Goat Cheese
I am forever collecting recipes that look good and inspire me
to try new things. During my searches I
found one that sounded really great, as a side dish. I found it on one of my favorite gluten free
recipe resource blogs, elana’s pantry.
Since I have to eat gluten free I spent a lot of time looking for
resources and her blog is a fantastic one.
So, this recipe is inspired by her Acorn Squash with AppleCranberry Stuffing recipe. I wanted
something that was more of a main dish (and when I say main dish to my husband
that means it needs to contain meat). The result was everything I hoped it would be, a little sweet, a little salty all with the wonderfully earthy flavor of goat cheese. It all came together in something I can only describe as comfort food. It will be a go to dish for years to come.
This is what I did to make it a main dish using her base recipe:
Acorn Squash Stuffed with Sausage, Apple, Cranberry and Goat Cheese
Inspired by a recipe from Elana’s Pantry
Serves 2
1 acorn squash
Boiling water½ lb mild Italian Sausage
1 apple
¼ C dried cranberries
½ tsp cinnamon
Salt to taste
1 T coconut oil
2 oz. goat cheese
- Preheat oven to 350 degrees
- Cut squash in half, remove pulp and seeds
- Place squash, cut side down, in a baking dish and pour in water until about ¼” up the squash
- Bake for approximately 30 minutes, until nearly done
- While squash is baking brown italian sausage then drain fat
- Chop apple into about ¼” pieces and put into a bowl to mix with cranberries, oil, cinnamon and salt and set aside
- Take squash out of the oven and turn so the cut side is up
- Mix the Italian sausage into the apple mixture then “stuff” into the squash
- Top with drops of goat cheese
- Put back in the oven and bake for an additional 30-45 minutes or until squash is done and apple is tender
- Serve while hot with a side salad dressed with a simple balsamic vinaigrette
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