Serves 4
Total time: 1 hr
Ingredients
2 medium acorn squash
extra-virgin olive oil
2 turkey Italian sausage links, removed from casings
1 cup diced celery
1 cup diced yellow onion
8 cremini mushrooms, diced
8 Brussels sprouts, shaved
1 cup cooked barley
1/4 cup grated Pecorino Romano cheese
1/4 cup dried cranberries
2 Tbsp roasted & salted pumpkin seeds
fried onions (the kind from the canister)
salt and pepper, to taste
Directions
Preheat oven to 400°F. Slice each squash from the stem to the end, using a sharp, large chef's knife. Scoop out the seeds with a large spoon. Brush the insides with olive oil and season with salt and pepper. On a parchment- or foil-lined baking sheet, turn the squash halves face down. Bake until tender, 30-35 minutes.
Meanwhile, prepare the filling. Heat 1 Tbsp of olive oil over medium-high heat. Add the turkey sausage, breaking up the clumps into smaller pieces. Cook until no longer pink on the outside, about 5 minutes.
Add the onions and celery, and cook until they start to become tender, about 3 minutes. Season with about 1/2 tsp of salt and 1/4. tsp of pepper.
Add the mushrooms and cook for another 3-4 minutes.
Remove from heat, and mix in the Brussels sprouts, cooked barley, cheese, cranberries, and pumpkin seeds. If necessary, season with more salt and pepper, to taste.
When the squash has finished roasting, remove them from the oven and turn them cut side up. Fill each half with the turkey filling, enough to create a slight mound, and return to the oven for about 15 minutes. Top with fried onions and bake 5 more minutes.
This dish can be prepared in advance. Store the roasted squash and filling in the fridge separately. The day you're ready to serve it, place the squash on a baking sheet, face up, and fill with the turkey filling. Bake in an oven preheated to 350°F until heated through, about 30 minutes.
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