Stuffed Acorn Squash 

For 11 weeks every fall I run a CSA (community supported agriculture) with another parent at my daughter's school. Each week, our members in NYC receive a generous bounty from a farm in Tivoli NY.  This allows us city cooks to have access to farm fresh vegetables every week. It also keeps me out of what I refer to as a "cooking rut."  That state of mind I inevitably reach each season where I seem to run out of ideas of what to cook for dinner and become bored with the same old recipe routine. The CSA brings new and familiar produce each week. I find it very inspiring to look around my kitchen, take stock of what's on my counter and try a new recipe. It's also fun to challenge myself to see just how many of my CSA veggies I can use in one recipe. This dish was particularly satisfying in that it made great use of my acorn squash, chard, garlic and the gorgeous scallions from that week's share. With the addition of your favorite sausage and a few other ingredients, you have a delicious, hearty cold weather dish.

Here's my recipe:

Simple ingredients lead to complex flavors.

A cast iron skillet is an invaluable kitchen tool.

This is a great recipe to prep ahead. 

Stuffed Acorn Squash 

Serves 4 

Ingredients:

2 medium acorn squash - washed, halved and seeded

salt and pepper to taste

olive oil

8 ounces sausage meat-I like pork or chicken

1 bunch of scallions-washed, trimmed and chopped (using white and some green parts)

4 cloves garlic, chopped

4 cups washed, chopped Swiss chard

1/3c chicken or vegetable broth

1/4c grated Parmesan cheese 

1/4c breadcrumbs ( I like panko, but regular breadcrumbs work too)

Directions:

Preheat the oven to 400 degrees.

1. Place the halved, seeded squash halves on a foil lined baking sheet. Rub the flesh of the squash with olive and sprinkle with salt and pepper. 

2. Turn the squash cut side down onto the baking sheet and cook for about 20 minutes or until soft.

3. While the squash is baking, prepare the stuffing. Place a large skillet on the stove over medium heat. I like to use my trusty cast iron pan. If you don't own a cast iron skillet, I high recommend buying one. You'll never stop finding ways to use it. Swirl a little olive oil in the pan and add the sausage meat. Cook for about 5 minutes, or until no longer pink, breaking the sausage up into small pieces as you go. Place in a mixing bowl. Set aside.

4. Add the chopped scallions and garlic to the skillet, using more olive oil as needed. Sauté just until soft, about 2 minutes. 

5. Add the chopped chard and cook just until wilted. Add the broth. 

6. Add the sausage to the pan. Stir to combine.

7. Place the cooked squash in an oiled baking dish. Fill the cavity of each halve with the sausage mixture. I like to really pile it up high and pack it in.

8. In a small bowl, combine the breadcrumbs and grated cheese. Slowly drizzle in olive oil and stir just until it holds together.

9. Divide the breadcrumbs among the stuffed squash halves. Drizzle a little more olive oil over the top. 

10. Turn your oven to broil. Place the pan in the oven and cook just until toasty and brown, about 3 minutes. Enjoy!

*This dish can be made ahead and reheated, which makes it a great option for busy holiday meals or weeknight dinners.