November 03, 2010

Caroline's Stuffed Acorn Squash

My daughter loves real food, but the life of a first year law student doesn't always allow her to make elaborate meals.    She'll swear she can't cook very well, but having grown up with a grandmother and a mother who love to cook, she picked up a thing or two and can create some delicious dishes when she puts her mind to it.  She emailed me a picture of her latest creation today and I told her I thought it would be great for my blog, so she sent the recipe as well.  I might just make this for dinner tonight. I think you could substitute several meats here - chicken, other sausages, etc.  But I think her choice of andouille is perfect!  Here it is:



1 medium acorn squash
2 apples, unpeeled, diced
1/2 medium onion, minced
1 andouille sausage, diced
2 tsp. melted butter
1 tbsp. water
Salt and pepper to taste

Preheat oven to 400 degrees.  Cut squash in half and remove the seeds. Place cut side down on an oiled baking sheet.  Combine apples, sausage, and onion. Add butter and water. Put in small baking dish and cover. Bake squash and apple stuffing for 45 minutes or until tender. Salt squash. Fill with stuffing. 
She adds, "I added mimolette cheese to the top of my stuffed squash and baked it for another minute until the cheese melted, but that might not be primal enough. :P"



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