Stuffed Squash
Last night, I made stuffed squash for dinner, something my dad (and mom) used to occasionally make. Mr. LT asked what was for dinner and gave me one of those "ew, disgusting" faces when I told him. Sigh.
Well, in the end Mr. LT loved it. It got a little overcooked because I was running Burger and her friends all over town while the squash was in the oven, but we just scraped off the overly browned bits and ate the rest. Here's what I used:
2 acorn squash, cut in half with the seeds and ikky stuff scooped out
1 tbsp butter
1/2 onion, chopped
1 package sweet Italian sausage
2 cups bread crumbs
2/3 cup brown sugar
1/2 tsp. ground thyme
2 eggs
I cooked the onion very slowly to carmelize it, then took the sausage out of the casings and cooked it with the onion until it was done. I then moved the onion/sausage mix into a bowl, added the (freshly made, a small miracle for me) bread crumbs, the thyme, brown sugar, and the eggs, which I'd beaten slightly.
While all that was happening, I should have had the squash in the oven, but I didn't. I was winging this recipe and forgot how long it can take squash to cook. After I'd finished the stuffing, I realized my error and stuck the squash in the oven, un-stuffed, with a little pat of butter in the cup of each half, for about 15 minutes. Next time, I'd leave the squash in for 30 minutes pre-stuffing, and cover them with foil. Lessons learned...
In any case, when I took the squash out of the oven, I then stuffed them with my mixture, making nice mounds on top of each individual squash. I stuck 'em back in the oven (at 350F) and let 'em cook while I ran Burger around town (she and her friends wanted to see the production of Bye Bye Birdie at Summit HS last night). Then I got home, noticed the burned bits, scraped them off, and fed Mr. LT, Zippy, and myself.
So next time, I'll remember to (mostly) pre-cook the squash, and I think that these would be even better if maple syrup were drizzled over the top of the stuffed squash after they were stuffed. Yum. I'll be making this again. Thanks to my parents for the inspiration!
Well, in the end Mr. LT loved it. It got a little overcooked because I was running Burger and her friends all over town while the squash was in the oven, but we just scraped off the overly browned bits and ate the rest. Here's what I used:
2 acorn squash, cut in half with the seeds and ikky stuff scooped out
1 tbsp butter
1/2 onion, chopped
1 package sweet Italian sausage
2 cups bread crumbs
2/3 cup brown sugar
1/2 tsp. ground thyme
2 eggs
I cooked the onion very slowly to carmelize it, then took the sausage out of the casings and cooked it with the onion until it was done. I then moved the onion/sausage mix into a bowl, added the (freshly made, a small miracle for me) bread crumbs, the thyme, brown sugar, and the eggs, which I'd beaten slightly.
While all that was happening, I should have had the squash in the oven, but I didn't. I was winging this recipe and forgot how long it can take squash to cook. After I'd finished the stuffing, I realized my error and stuck the squash in the oven, un-stuffed, with a little pat of butter in the cup of each half, for about 15 minutes. Next time, I'd leave the squash in for 30 minutes pre-stuffing, and cover them with foil. Lessons learned...
In any case, when I took the squash out of the oven, I then stuffed them with my mixture, making nice mounds on top of each individual squash. I stuck 'em back in the oven (at 350F) and let 'em cook while I ran Burger around town (she and her friends wanted to see the production of Bye Bye Birdie at Summit HS last night). Then I got home, noticed the burned bits, scraped them off, and fed Mr. LT, Zippy, and myself.
So next time, I'll remember to (mostly) pre-cook the squash, and I think that these would be even better if maple syrup were drizzled over the top of the stuffed squash after they were stuffed. Yum. I'll be making this again. Thanks to my parents for the inspiration!
posted by Little Things at
10:07 AM
2 Comments:
Can you get Mr LT to tell Mr 54F that squash is delicious? He doesn't believe me.
Sounds yummy, thanks for sharing the recipe!
I am very glad that Mr. LT is not as picky as Mr. 54F. But I'll try to have Mr. LT convey that idea to Mr. 54F.
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