Ha! Betcha thought you got rid of me for a day, huh? No dice, kids! Just a crazy busy day with another crazy busy day on the docket for tomorrow. Cross your fingers that I don’t need to work this weekend, pretty please?
I almost didn’t blog today, but I had to pop in to share this recipe. My friend, Steph, came over to be my first dinner guest at my new place, and I cooked! While this recipe does take a little while (because you have to roast your squash for an hour), it’s really easy and totally worth it. Make it, mmmmmkay???
Roasted Acorn Squash with Apples & Sausage
Serves 2
1 acorn squash
2 tsp. Smart Balance Light (or butter)
2 tsp. brown sugar
2 Italian turkey sausages
1 apple, chopped
1/2 cup caramelized onions (I make them while the squash roasts)
1/4 cup beef or chicken broth, or wine
1 tsp. thyme
S&P to taste
Preheat the oven to 450*. With a very sharp knife, slice the squash in half and scoop out the seeds. Place the halves cut side up in a baking dish and put a teaspoon of Smart Balance and a teaspoon of brown sugar in each half. Sprinkle with salt and roast for 1 hour.
While the squash roasts, caramelize your onions—it usually takes me around 40 minutes. To get half a cup of caramelized onions, I’d use 2-3 medium sized onions.
When the squash has about 15 minutes left, take the sausage out of its casings and cut it into pieces. Brown the sausage in a skillet over medium heat until no longer pink. Add the apples and onions to the pan and toss together. Season with thyme and add the broth to deglaze the pan. Bring it up to a simmer and cook, covered, for 5-8 minutes, until the apples are softened, but not mushy. Season with S&P to taste.
Mound the apple sausage filling into your roasted squash halves and serve.
I don’t think there’s a more fall meal out there! Sweet and spicy, I am in love with the flavors going on in this dish!
The squash and apples are sweet, but not too sweet, and the spicy, salty sausage makes for a perfect pairing.
If I had more energy right now, I’m sure I could come up with a fabulous description, but I’m beat. So for now I’ll just say this is delicious. You should make it. The end.
Time to face plant into bed!
Do you cook at the end of a long day or go straight for takeout???
I’m always tempted by takeout, but cooking actually relaxes me. OK, the wine I drink while cooking relaxes me, but let’s not split hairs now.
Wow- this looks DELICIOUS! I have an acorn squash sitting on the counter, and I may just have to try this out! Thanks for sharing!
YES! I hope you try it–let me know how it comes out if you do! 🙂
It’s in the oven right now! I had to fudge a little because I don’t have any broth at home, and don’t have time to go get any. Hopefully it’s still good! I’ll let you know:)
I’m sure it will be great! Let me know for sure! 🙂
Thanks for posting this! It looks great 🙂
I’d rather cook too — take out stresses me out and I feel like you get cheated on the portion sizes.
You know I did it special for you! 🙂
My favorite part of this post…
“If I had more energy right now, I’m sure I could come up with a fabulous description, but I’m beat. So for now I’ll just say this is delicious. You should make it.”
I love it…you’re awesome! Honesty is so funny!
xoxo from Trinidad
Yeah, that’s some hardcore truth right there 😉
mmmmmmm that looks TASTY! your food always looks so good… are you SURE you don’t wanna move to Houston – we could be dinner-dining buddies 😉
I just moved! You can move here, though! 😀
Yum that looks great!! I probably wouldn’t cook at the end of a long day haha
mmm I LOVE apples with sausage mm mm! 🙂
Hope you don’t have to work this weekend either! 🙂