I’m not one to celebrate holidays but the closest I come to doing so is in the fall. Each year I usually pick one or two themes and go with those. This year so far there is a definite interest in squash, so I am trying a different squash recipe with each kind of small squash I am finding in stores. I have to skip over the larger stuff because I’m just cooking for one.
Here is golden acorn squash, halved and deseeded then roasted with honey and sage.
Stuffed Delicata Squash
Preheat oven to 375 degrees.
Cut and deseed the squash, roast face down in the oven on a baking sheet.
Meanwhile, dice maple breakfast sausage into chunks, add chopped onion and the portabella mushrooms all into the pan in equal amounts, about 1/2 cup of each and saute until cooked. Remove Squash from oven, flip over and fill with saute, dividing evenly between halves. Add grated Parmesan, and a fresh rosemary sprig dipped in olive oil over the top. Place in oven until the squash is tender, throughout when pierced with a fork. 30-40 minutes.
When done remove rosemary sprig and discard, then add more Parmesan.