Thursday, September 19, 2013

Sausage & Apple Acorn Squash via Crop Share Member Kat

Last week Crop Share member Kat commented on one of our posts on Facebook saying that she was going to take the acorn squash and stuff it with apples and sausage.  Um...YUM!  So we asked her to send her delicious-sounding recipe our way, and here it is for all of us to enjoy, Sausage & Apple Acorn Squash.  I love that she recommends using pastured pork, meaning free range, happy, roaming about pork.  Happy pork makes yummy pork!

Sausage & Apple Acorn Squash via Kat

1 acorn squash (sliced in half and seeds removed)
1/2 lb Pastured pork (I recommend Mt. Vernon Grassfed Farm, Smith Meadows Farm or Fields of Athenry)
2 apples (chopped into small pieces)
1/2 red onion (chopped into small pieces)

Preheat oven to 400 degrees.  Cover squash halves with foil and bake at 400 for about 1 hour.  Each half will be a bowl.

Brown sausage in skillet, remove meat to drain off fat.

Add the sausage back into the skillet and mix with the apples and onions.

Spoon mixture into the baked acorn squash bowls.

Top with Parmesan or Romano cheese, if desired.

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