If you are like me, you might be pinning away at all the delicious fall inspired recipes that Pinterest has to offer. My hubby is on a gluten free diet, so finding recipes he can enjoy are sometimes hard. I’m very fortunate he isn’t allergic to gluten, but it really tears him up when he has it. I stumbled across this recipe for Stuffed Acorn Squash and decided to try it. It was delectable!! My kids and hubby loved it and we ate it as a main dish, but you could certainly eat it as a side dish too!
First I want to mention two people who inspired me to try and love acorn squash. My mother in law made acorn squash during the holidays and would bake it with some yummy gooey brown sugar and maple syrup in the oven! This is something I had never tried before, but immediatley loved it!
Second is the recipe that I found on Pinterest from Fatback and Foie Gras which looks to be an old blog that was discontinued, but I still believe in giving credit where credit is due! So thank you both for introducing us to this wonderful fall dish!
I did adjust the recipe and make it my own by changing some things so I’m going to tell you what I did. I don’t do measurements, but you can use the original recipe as a guide if you’re one who like to follow instructions! That wasn’t part of schooling that I necessarily got the hang of!
Here’s my list of ingredients I used:
- 2 good sized acorn squashed (washed)
- apple cider vinegar
- apple juice (aprox. 1/4 cup)
- Olive oil
- fresh maple ground sausage from (Sl Sausage Company)
- aprox. 1/4 cup diced up walnuts
- 1 small red apple
- pure maple syrup
- butter 1 tablespoon
- brown sugar
So earlier this month, hubby went on a trip and brought back a whole cooler of different sausages from SL Sausage Company in Georgia. We had stopped there during our getaway trip when Hurricane Irma hit. We weren’t in a position to get meats, so he took the opportunity this time to get a bunch of it! He had some beautiful ground maple sausage that I thought would be perfect for this recipe so here we go….
Cut the acorn squash in half and place them in a tin foiled line crock pot (or slow cooker). I was able to fit all 4 half’s.
Drizzle olive oil over each one generously so they stay moist during the cooking process. I them added the apple juice to the slow cooker and aprox. 2 tablespoons of apple cider vinegar. I let then cooked on high for 6 hours before I used them. Make sure they are very tender which you can check with a fork.
In my favorite copper skillet that I use for EVERYTHING, put a small amount of olive oil, tblspn butter, and about 1/4 cup of brown sugar. Please make sure you are using a non stick pan/skillet for this part, otherwise, it may burn and get caked on the bottom of the pan. The copper skillet is fantastic for things like this and it can be used from stove top to in the oven. I had the skillet on med low (#4 on my dial). Now put the sausage and a dash of salt and pepper on to of all of those ingredients. Let the brown sugar and fats become gooey before you stir up the sausage. Cook it until slightly pink then add the diced up apples and walnuts. I diced up the apples pretty small. Now you can add a good splash of maple syrup. Cook until the sausage is completely cooked.
Since I was making it ahead of time, I simply moved the entire skillet into the oven on warm until I was ready to serve.
Of course, we ate it before I thought to take a picture, but it was really good! It’s super easy and you can add breadcrumbs or crushed crackers on top if you want, but I was keeping it gluten free.
Last night, I told hubby I would like to have a new slow cooker for Christmas. A pretty one that I could keep out on the counter. Here is the one I asked for: I think it will make a nice addition to my kitchen and I can use it all year long because it won’t be hiding underneath in a cabinet, out of sight and out of mind!
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