Stuffed acorn squash with maple glazed pistachios
Prep
15 min
Total
1 hour 15 min
Serves
4
What's a cool new way to eat your vegetables? By stuffing them into more vegetables! Your dinner guests have never seen squash look so good.
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Ingredients
2
medium-size acorn squash
4
hot sausages
6 cups
diced sourdough
4
diced shallots
2 stalks
diced celery
2 cloves
chopped garlic
1 handful
chopped parsley
1/2 handful
chopped sage
1 splash
olive oil
1 splash
white wine
to taste
salt
1 cup
pistachio
1/4 cup
butter
1 tsp
harissa
1/4 cup
maple syrup
5 twists
pepper
Instructions
- Very carefully remove the top and tail from your squash. Then cut down the equator to make two even round portions. Remove guts and separate seeds. Place on non stick baking sheet.
- Remove sausage from casing and tear into tiny nubs.
- In a medium heat saute pan add oil and sweat shallots with garlic. Add sausage and deglaze with white wine.
- In a medium-size bowl toss bread, herbs, celery and sausage mixture. Season with salt and pepper.
- Stuff your squash cover with foil and and roast at 350, remove foil after 30 minutes and continue to roast until done about 30 more minutes.
- Get ready for crazy
- In a medium heat saute pan toast leftover seeds with pistachios in butter. Once you see colours in the pan toss in the harissa and maple syrup. Give the mixture 5 twists of pepper.
- Remove stuffing stuffed squash from oven and place on a plate. Glaze with maple pistachios and serve.