Stuffed Acorn Squash

Stuffed Acorn Squash

Mmmmmm.  This hit the spot.

• Acorn Squash (1 squash - serves 2)
• Pork Breakfast Sausage (I used about 3/4lb)
• Onion, diced (About a 1/4 onion, or maybe 1/2 cup)
• Celery, diced (I used about 1/2 stalk)
• Apple, diced (1 apple was plenty)
• Bread Crumbs or Stale Bread cubes (maybe 1 cup or a little more)
• Rosemary
• Salt and Pepper
• Egg
• Olive Oil
• Parmesan for topping (optional)

1. Slice your Squash in half
2. Brush with olive oil, sprinkle with salt, pepper, and rosemary
3. Roast cut side up at 400 for 45 min - 1 hour (Or until you can scoop out the flesh)
4. Brown the sausage, set aside
5. Sauté onion and celery until translucent, add apples, sauté until soft
6. Combine sausage, stale bread, onion/apple mixture with more salt and pepper, rosemary
7. Scoop out the squash halves and add to the sausage mixture
8. (This is a good time to taste it and adjust seasoning)
9. Stir one egg into mixture
10. (Don't taste it anymore!)
11. Spoon the mix back into the squash halves
12. Top with bread crumbs, or grated parmesan cheese
13. Bake for about 15-20 minutes more

Frittata.

Frittata with Sausage, Spinach, Mushrooms, Cheese

• Ground Sausage, about 1/2 lb
• Fresh Spinach, a handful...or whatever looks good to you
• Onion, chopped, about 1/4 medium-sized onion
• Mushrooms, sliced, about 1/4 lb
• Parmesan and Cheddar cheeses, grated (I didn't measure...just make it as cheesy as you want!)
• Eggs, I used 6
• Salt and Pepper

1. Preheat the Broiler and move the oven rack up closer to it - about 4-6" from broiler
2. Brown the sausage in an oven-safe skillet
3. Add the onion, mushrooms, continue to cook until onions translucent
4. Add the spinach just until a little wilty
5. Beat Eggs together in a bowl, add salt, pepper, grated cheeses
6. Fold eggs into sausage and vegetables in skillet, cook just until bottom is set
7. Move skillet to oven and broil until eggs are set and beginning to brown
8. Slice and Eat.  Yum!

Frittata in Skillet

Pasta with Peppers and Sausage.

Pasta with Peppers and Sausage

• Turkey Link Sausages (I used 5)
• 1/4 - 1/2 an onion, sliced
• Sweet Peppers, Sliced, with seeds and ribs removed (I used about 5 or 6)
• 2-3 cloves of Garlic, chopped
• Butter
• Flour
• White Wine (or chicken/vegetable stock)
• Grated Romano Cheese

1. I cooked Turkey Link Sausages in the skillet then removed and sliced them up.
2. I then sautéed onion, garlic, and sweet peppers, until tender, and added the sausage back in.
3. Roux time! In one side of the pan, I added a couple of tablespoons of butter, and as soon as it melted, I whisked in a T of flour. As soon as I had a paste formed, I whisked in some white wine, stirred everything around to coat, and let the sauce thicken up a bit.
4. Once the pasta was cooked al dente and drained, I tossed everything together, and served it in bowls with grated Romano on top.

Sweet Peppers, Onion, Turkey Sausage Links, Garlic, Romano Cheese

Fresh Pasta