Seasonal eating is something that I really enjoy doing. I like the idea of having certain foods only when they’re at their peak. Because I don’t eat them regularly I find that, when they do come into season, I enjoy them so much more! Such is the way with winter squashes. Enjoy this fun recipe!
Ingredients
- 2 Acorn Squash
- 4 T Olive Oil
- 1 t Salt
- 1/4 t Black Pepper
- 1 lb Sausage (I used chorizo)
- 8 oz Mushrooms, quartered
- 1 t Thyme, dried
- 1/4 c Parmesan Cheese, grated
Microwave acorn squash for 3 min (this will make them easier to cut). Slice the squash in half either lengthwise or widthwise. Scrape out seeds with a spoon.
Preheat oven to 400 deg. Sprinkle salt & pepper over squash halves. Brush baking sheet with oil & place squash cut-side down. Roast in the oven for 30 min.
While the squash are roasting, cook sausage in a skillet until cooked through. Add the quartered mushrooms & dried thyme. Sauté until the mushrooms are softened, but not mushy.
Remove the squash from the oven & carefully flip them flesh side up. Spoon the sausage & mushroom mixture on top of each squash half & sprinkle with Parmesan. If you like, you can put squash back in the oven for 10 min to melt cheese.
NOTES:
- I served the squash with another of my favorite Fall recipes – Cranberry Chutney with Crystalized Ginger!