Roasted Acorn Squash

This is a vegetarian recipe although I believe traditionally acorn squash are stuffed with beef. I went with Beyond Meat Sausage, a mix of mushrooms, beans, peppers, and onions with a scallion garnish. Mixing each bite of the stuffing with the flesh of the roasted gourd is something you want… in your face. Feel free to use meat, i just didn’t for whatever reason. In fact I encourage you to remix this recipe, as I feel there are probably a million directions you could go with this.

Ingredients

  • 1 Acorn squash
  • Olive Oil
  • Salt
  • Black pepper
  • Garam Masala
  • Beyond Meat Sausage
  • Peppers
  • Mushrooms
  • Garlic
  • Onion
  • Cannellini Beans
  • Scallions
  • Parmesan Reggiano (grated)
  • White wine vinegar

Process

Set the oven to 375F.

Cut the acorn squash in half, and scoop out the seeds. Brush olive oil onto both the skin and the insides of the halved squash.

Place the halves insides faced down into a baking pan or whatever for 30 min. Take them out, and flip them so the skin is down. Season the insides with salt and garam masala then place back in the oven (skin down) for 20 min.

While that is happening, make medallions of the defrosted fake sausage. You should probably also dice up the peppers, mushrooms, onions, garlic, and anything else you want to throw in.

In a pan, drop some olive oil. Begin with the sausage, I like searing the tops and bottoms. Place them into the oil and just let them sit for a few minutes on each side. Then remove the sausage.

Toss the onions into the same pan and as they start becoming translucent, put in your garlic. I actually used garlic paste but fresh would be better. Cool that down for a few minutes then add salt and garam masala. Cook the spices for a minute or 2 then deglaze with the white wine vinegar. You could also add cayenne if you want some heat.

At this point toss everything into the pan except the scallions. This includes the sausage and some cannellini beans. We just want to cook all those flavors together. Toward the end, toss in some black pepper and dust with parmesan reggiano.

The squash should be complete by now (20 mins). Take them out and plate by filling the halves with the sausage and peppers mix. Garnish with scallions.

Enjoy mellow yet spicy dish. You will feel good for having made and eaten it.