Stuffed Squash

Even though it doesn't feel like autumn, the produce the in the stores makes me want to cook autumnal. My favorite new autumn recipe from the new Cuisine At Home Weeknight Menus Cookbook is Stuffed Squash with Sausage and Gruyere Cheese. I like serving it to guests because the leftovers don't keep well and Ella and Andrew just aren't impressed enough by the fact that it is served in the squash.



For the Squash:
2 acorn squash
olive oil
kosher salt

For the Stuffing:
1 T extra virgin olive oil
1 lb sage-flavored pork sausage
1/2 cup diced onion
1/4 cup dry sherry
4 cups dry spinach
1 1/2 cups fresh bread crumbs
3/4 cup grated Gruyere cheese, divided
balsamic vinegar

Preheat oven to 425. Slice each squash in half horizontally; scoop out the seeds. Cut a thin slice off the bottom of each half to allow the squash to sit flat. Drizzle squash flesh with oil; sprinkle with salt. Place squash halves on a baking sheet, flesh side down. Roast squash 15 minutes. Flip squash and roast 10 minutes more. Remove squash from oven. Heat broiler to high and place an oven rack 2 inches below broiler. Heat the 1 T oil in a skillet over medium heat. Add sausage to the skillet. Saute the sausage, breaking up chunks with a wooden spoon, until meat is browned and cooked through, 8-10 minutes. Add oinion to sausage in skillet; cook until onion is translucent, about 3 minutes. Deglaze skillet with sherry; simmer mixture until most of the liquid is evaporated, 2-3 minutes. Add spinach to skillet, stir and toss until spinach leaves are wilted, 2-3 minutes. Remove skillet from heat, sitr in bread crumbs and 1/2 cup of the Gruyere. Scoop 1 cup of the sausage mixture into each squash half. Sprinkle remaining Gruyere over sausage mixture. Return stuffed squash to the baking sheet. Place squash under the broiler until Gruyere melts, 2-3 minutes. Remove squash from the oven. Drizzle balsamic vinegar lightly over each stuffed squash half. Enjoy!

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