The best part of Fall is the fresh local in-season produce. Down the street from where I live is a small farm that hosts a farm stand every Saturday and Sunday with their goodies. I love to stop by here during my weekends to see what they have. I plan my meals based around what’s available.
When I was younger, I remember my Mom making acorn squash for Thanksgiving but I was not a fan. Now? I LOVE them. Skip the apples, acorn and butternut squash are my Fall favorites!
This meal is very easy to put together. It’s 30 minutes or less (including clean up). I definitely recommend! Whether it’s a sunny or rainy Fall day, this meal hits the spot no matter what. Enjoy!
(Don’t forget to stop by your local farm to purchase local fresh in-season goodies.)
INGREDIENTS: 4 Servings
- 2 Acorn Squash
- 1 Lb Italian Sweet Sausage
- 1 Large Bunch of Bok Choy
- 1 Tablespoon Scallions, diced thin
- 1/2 Cup Unsalted Walnuts, chopped
- 1/4 Cup Dried Cranberries
- 1 Tablespoon Maple Syrup
- 1/2 Tablespoon Rosemary
- 1 Tablespoon Olive Oil
- Preheat oven to 400 degrees.
- Using a sharp knife, cut the acorn squash in half, scoop out the seeds, add a little olive oil, then place on a baking sheet covered in tin foil, facing down.
- Bake 25-30 minutes (time depends on size).
- In a large pan, sauté the ground sweet sausage. As the sausage is cooking, using a stirring spoon or spatula, break the sausage apart into small pieces. Once cooked, place in a large bowl.
- Add the walnuts to the pan (sauté in the fat/oils from the sausage). Stir frequently for about 1-2 minutes. Add to the bowl with the sweet sausage.
- Chop the bok choy (or spinach/kale) into little pieces. Add to the pan with a little olive oil and sauté for 2-3 minutes.
- Mix in the sweet sausage and walnuts. Mix well.
- Add the maple syrup, dried cranberries, rosemary, and scallions. Mix well.
- Using a large spoon, scoop the sausage mixture into the center of the acorn squash.