Box of cornbread stuffing
To start, microwave your acorn squash for about 4 minutes. This makes it sooo much easier (and less deadly) to cut into. Once open, scoop out the seeds and the stringy things. Sprinkle some olive oil, salt, pepper, and garlic all over the tops of the squash halves. Put on a cookie sheet and bake for about 35 to 40 minutes at 425, or until squash is tender and ready to eat.
While the squash is baking, saute your celery, onions, and green apple in butter or olive oil (or a fake substitute, whatever floats your boat). This should take about 4 to 5 minutes. Throw in your veggie sausage and cook until it is all browned up.
In a separate pot, prepare the stuffing according to the directions on the box. Please do not tell my mother that I did not use my own bread crumbs. This meal was a last minute decision and I didn’t have any old bread crumbs on hand. And the boxed stuffing was just so incredibly easy. Once that is cooked, add it into the pot with the veggies and sausage. Let it cook together for a couple of minutes so all the flavors start to mesh. Once done, sprinkle in a few dried cranberries. Yum.
By this point, the squash should be done in the oven. Take it out and very carefully stuff the insides of the squash. You can choose to eat it just like this, or you can pop it back into the oven under the broiler for just a few minutes to let everything crisp up. I chose option number two. I also whipped up some homemade gravy using a leftover sauce from Wes’ birthday meal and adding some flour and water. Delicious.
This actually refrigerates quite well for leftovers. I wasn’t able to finish my half squash, so I actually got two meals out of it. Yay! But give this recipe a try if you are looking for some yummy fall flavors without a whole bunch of work.