I just need to get something out. I LOVE FALL. Obviously sounds super basic of me, but I’m embracing it with open arms. The minute there was a hint of chill in the air I was alllll about the fall flavors, boots, and pumpkin all the things.
This Roasted Acorn Squash with Sausage, Fennel, and Mushrooms has been on my mind since half way through the summer as I was melting in the heat dreaming of warmer days. Thank goodness I was finally able to make it because it was unreal.
I remember as a kid my mom would roast acorn squash and it was like next on the list next to canned spinach as being one of my least favorite things ever. It just looked scary and kinda smelled funky.
If only future Sam could’ve told past Sam to get over your fears of acorn squash because it’s amazing and get over it. I will say that canned spinach is still pretty gross to me…. Sorry Popeye.
Fennel is recently new-to-me and thank goodness I found it. I think I’m one of the few people who really dig anise flavors so this was right up my alley. Pairing that with the earthy mushrooms and sausage was probably one of my better ideas recently.
I would happily eat this mixture by itself. I added a little thyme just to make it even more Fall-y so feel free to go crazy with some sage or rosemary too! There ends up being a little more than what will fit in the squash halves so I just served an extra spoonful in the bowls. A little bit for every bite makes a difference.
But real talk. Make these the next time you’re feeling that you need some fall flavors in your life.
And do yourself a favor and make sure you are patient and cook the squash all the way through. Totally not talking from personal experience.. I was just so excited!
Friday 1st of December 2017
An Idea, if I may. Par-roast you acorn squash until it has some give but is still firm. Pack it with the filling that you've already prepared, cooking it slightly less than you would otherwise. (To make the recipe go farther, this filling could be cut with barely or wild rice.) Then roast it the rest of the way, perhaps covered until the last 10 minutes or less, to cook all that wonderful flavor right into the squash. I wish you many wonderful culinary adventures!
Thursday 10th of August 2017
I love roasted acorn squash! I've never tried it with this kind of filling, but it sounds amazing!