I think I might have a squash problem. Good thing New England has a plethora from which to choose. I just can’t resist a good looking gourd! And acorn squash is so pretty AND so tasty, I am at it’s mercy…so I filled it up with savory bits and went to town on it. Check out this gorgeous palette!

Overflowing Acorn Squash
1 acorn squash, halved and seeded
1 large apple (cortland, Macintosh, Macoun – not a red or golden delicious)
3/4 cup chopped celery
3/4 cup roasted cashews
4 sausages out of the casing (or just get sausage meat) (oh and go for savory to off-set the sweetness of the apple and the squash)
1/2 tsp ground clove
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Olive oil

Preheat your oven to 350 degrees Fahrenheit, and pull out your skillet an a cookie sheet. Line the cookie sheet with aluminum foil and place the squash halves so the rind side is down. Rub a little olive oil on the flesh of the squash. I know you only just met, but it will be okay.

In your skillet, drizzle enough oil to coat the pan. The amount of oil you use should be proportional to the fat content in your meat. If you use a chicken sausage, as I did, you will need more oil than if you use a traditional Italian sausage. Crumble the meat into the pan. Give the sausage a few minutes to cook, stirring occasionally to evenly cook the meat. When it’s about halfway done, add in everything else. Be sure to shake your spices into the pan or someone will end up with a bite full of clove. Give the mixture another few minutes, the remove it from the heat. Don’t forget to turn off the burner.

Spoon the mix into the squash halves.

Cover them with tinfoil, shiny side facing the squash. Put it in the oven and revel in the glorious smells for about 40 minutes. When the flesh is tender, it’s done. Let it sit for at least 5-10 minutes before eating. For one, it’s hot, and if you burn your mouth you’ll be sorry. Second, you want the flavors to really marinate as they cool.

Enjoy!