When my dear friend Erin and I meandered over to the Jack London Square farmers market last weekend I picked up some beautiful summer squash (I think, they’re definitely not acorn squash), and she told me in the fall she often stuffs squash and bakes them in the oven. It sounded delicious, so I investigated a recipe this weekend but didn’t find anything that included the ingredients I wanted to use. So I improvised. That’s the great thing about this—I have a feeling you can throw in whatever you want.
I started by sautéing a few items: bell pepper, onion, and sausage. I hollowed out my squash, diced the sections I’d scooped out, and sautéed those for a few minutes too.
I transferred the mixture to a bowl to cool, added some chopped mushrooms and sage leaves, garlic, and salt and pepper. I also added bread crumbs and parmesan cheese—mix it all together.
Preheat the oven to 375˚F, scoop the mixture into the squash shells and arrange them in a baking dish with 1/4” water on the bottom. Bake for 40 minutes.
The result was an incredible fall dish—savory, nutty, and a little spicy thanks to the sausage. Definitely a great comfort food. Another upside: hardly any dishes!
Town Bakes 