Housekeeping & My FABULOUS Stuffed Acorn Squash Recipe!

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Go to the local farm store to buy acorn squash and fresh sage.

Select a Carnival acorn squash and cut off the blossom end to make it stand upright.

Cut off a lid from the squash and scoop out the seeds, saving some seeds for planting.

Preheat the oven to 425°F (220°C).

Brush the inside of the squash with melted butter.

Place the squash on a baking sheet along with the lids and bake for 45 minutes to 1 hour until tender.

Dice the leeks and rinse them to remove debris.

In a skillet, cook 1.5 pounds of ground turkey over medium heat, breaking it up as it cooks.

Transfer the cooked turkey to a plate and set aside.

Add oil and diced leeks to the skillet, cover, and cook until softened but not colored, about 5 minutes.

Return the turkey to the skillet and stir in 0.5 cup of red wine, 1.5 teaspoons of Worcestershire sauce, 6 ounces of tomato paste, a pinch of salt and pepper, 1 teaspoon of dried thyme, and 4-5 chopped sage leaves.

Fill the squash cavities with the turkey mixture and top with shredded asiago cheese.

Return the filled squash to the oven until the cheese melts, about 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens