Acorn Squash

Roasted Acorn and Delicata Squash Salad

Ingredients

1 medium acorn squash (1 1/2 lb), quartered lengthwise, seeded, cut into 1/3" slices
1 medium delicata squash (1 lb), halved lengthwise, seeded, cut into 1/3" slices
2 tbsp plus 1/4 cup extra-virgin olive oil, divided
sea salt
freshly ground black pepper
4 tsp unpasteurized apple cider vinegar
1/2 cup cooked wheat berries, drained, cooled
2 oz small red or green mustard leaves (about 4 cups, loosely packed)
2 oz arugula leaves (about 4 cups, loosely packed)
1/4 cup thinly sliced red pearl onions or shallots
4 oz aged goat cheese, rind removed, shaved
1/4 cup Spiced Pumpkin Seeds

Preparation

Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.

Acorn Squash with Kale and Sausage

Ingredients

2 medium acorn squash, halved down the middle, seeds removed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
3 teaspoons olive oil, divided
8 ounces hot Italian turkey sausage, casings removed
1 large leek, white and light green parts only, halved and sliced
2 cloves garlic, finely chopped
4 cups tightly packed torn kale
1/3 cup reduced-sodium chicken broth
1/4 cup chopped walnuts
2 tablespoons grated fresh Parmesan
2 tablespoons panko breadcrumbs

Preparation

Heat oven to 375°.
Cut a thin slice off round side of each squash half to create a stable base.
Sprinkle with salt and pepper; coat with cooking spray.
Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes.
Remove from oven; flip squash and set aside.
Heat broiler.
In a large nonstick skillet over medium heat, heat 1 teaspoon oil.
Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl.
To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes.
Add garlic; cook, 30 seconds.
Add kale and toss; add broth.
Cover and cook until kale is tender, 5 minutes; stir in sausage.
Divide kale-sausage filling among squash.
In a bowl, combine walnuts, Parmesan and panko;
sprinkle evenly over squash bowls and coat with cooking spray.
Broil until panko is golden, 2 minutes.

Stuffed Acorn Squash

Ingredients

2 acorn squash (about 1 1/2 lb. each), rinsed
8 ounces bulk pork sausage
1/2 cup chopped onion
2 sweet apples such as Fuji (1 lb. total), peeled, cored, and chopped
1/4 cup raisins
1/4 cup dried cranberries
1/4 teaspoon dried thyme
3 tablespoons chopped pecans
1/4 cup maple syrup

Preparation

1. Cut each squash in half crosswise; scoop out seeds. Cut a thin slice off the bottom of each half so it can stand upright. Place each half, cavity side down, in a 9- by 13-inch baking pan and cover pan tightly with foil. Bake in a 350° regular or convection oven until tender when pierced, 45 to 50 minutes.

2. Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes. Drain off and discard fat. Add onion, apples, raisins, cranberries, and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. Stir in pecans.

3. Uncover squash and turn halves upright; fill equally with sausage mixture. Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.