This stuffed acorn squash makes a healthful and hearty meal or a robust side dish to a roast turkey. Omit the Italian sausage for a vegetarian option on your Thanksgiving table.
2 acorn squash, cut in half lengthwise, seeds removed
1/4 cup extra virgin olive oil, divided
Coarse salt and freshly ground black pepper
2 links Italian sausage, casings removed
1 1/2 cups chopped onion
4 cloves garlic, minced
1 teaspoon each chopped fresh sage, thyme and rosemary
1 15 oz can cannellini beans, drained and rinsed
4 cups loosely packed spinach
1/4 cup freshly grated Parmesan
Preheat oven to 400 degrees. Brush squash with 1 tsp olive oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and saute, breaking up into smaller pieces, until cooked through about 6 minutes. Remove from pan and set aside. Add onion and garlic and cook until translucent, about 5 minutes. Add fresh herbs, beans, and spinach. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.
Divide stuffing between squash halves and top with 1 tablespoons grated cheese and roast until golden, 15 to 20 minutes. Drizzle with remaining olive oil and serve.
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