i've never met a winter squash i didn't like.  acorn, in particular, i'm quite fond of.  especially when it's stuffed with spicy sausage, kale, apples and pecans.  this has become a go-to recipe for me in the cooler months, although it's not quite baby-friendly (i do cut off a few thin slices of acorn squash and roast them for M to eat with her dinner).  it's healthy, filling, and pretty much has all the food groups wrapped up in one pretty little package.     

i came across this recipe on this primal life but it appears to no longer be an active blog. however, i must give credit where credit is due.  lucky for you (and me), i printed out the recipe before it disappeared from the blogosphere so here it is, tweaked minimally by me:

sausage-stuffed acorn squash 

serves 2-4

ingredients:

1 - 2 acorn squash

1/2 pound fresh sausage (for all you austinites: i use Richardson Farms breakfast pan sausage.  it is divine.)

1/2 medium onion, chopped

1/2 large apple, chopped

2 cups chopped fresh kale

1/4 cup chopped pecans

1 egg

2 tbsp milk

salt and pepper (optional) 

method:

1. preheat oven to 400 degrees.  slice the squash lengthwise and scoop out the seeds and stringy membranes.  rub squash flesh with canola or olive oil and place cut-side down on a foil lined baking sheet.  bake for approximately 30-45 minutes or until it is fork tender.  you could also score the flesh with a knife a la pioneer woman but i have not personally tried it.  next time…

2. meanwhile, cook the sausage over medium-high heat until about halfway cooked through.  add the onions and cook 5 minutes more.  when the sausage is nearly done, add the apple and kale.  season with salt and pepper if desired.  

3. in a large bowl, beat the egg with the milk.  add the pecans and the sausage mixture.

4. flip the squash over on the baking sheet and fill with the stuffing mixture (if you are only using one squash you will probably have quite a bit of stuffing leftover so you can bake the rest in a separate glass or stoneware baking dish).  bake at 400 degrees for approximately 20 minutes.     

serves 2 - 4