Roasted Stuffed Acorn Squash with Broccoli, Sausage, Feta
Especially when you mostly cook for yourself, every once in a while it’s fun to make the extra effort to cook something more involved than usual. When my CSA box arrived this week with an acorn squash, I wanted to try something fun. After a little time poking around on the internet, I came across the following recipe for stuffed roasted acorn squash:
I made a few tweaks, and was pretty happy with the result. Yes, it’s a little more work than my average dinner, but sometimes a Friday evening in with a delicious homemade meal is worth the pile of dishes left for Saturday morning.
I ended up having a good helping of filling left over. I’d say the recipe below makes enough for 2 slightly-less-stuffed acorn squash, or just the right amount of leftover filling to scramble with eggs breakfast the next day.
Ingredients (makes 2 servings)
1 medium acorn squash
5 small heads of broccoli (with stems)
2 sausages (I used spicy Cal Poly Italian sausage)
1/2 cup crumbled feta cheese
salt, pepper, marjoram, thyme
Preheat the oven to 375. Slice squash in half and scoop out the seeds.
Place squash halves cut side down in a baking dish and pour in enough hot water to cover the bottom 1/4 inch of the pan.
Cover the baking dish with aluminum foil and roast until the squash is tender, approximately 40 minutes.
Chop broccoli into small chunks, then steam until tender. Sauté sausages, let cool and cut into small pieces. Mix broccoli and sausage with feta and set aside.
When the squash is tender, pour out any remaining water and place the halves cut side up.
Rub with olive oil, then dust with salt, pepper, marjoram and thyme. Spoon in filling, then re-cover with aluminum foil and bake until filling is warmed, approximately 15-20 minutes.