Oh hey, it’s Autumn, which means it’s time to break out one of our favorite recipes: sausage-stuffed squash, courtesy of Gen-Y Foodie.
As usual, we don’t follow the recipe exactly, but we stick to the spirit of it, and substitute whichever winter squash we have around. My absolute favorite is kabocha squash. As for the other ingredients, we have varied the type of sausage (the best was goat sausage!), we’ve always used carrots and onions, but we’ve rarely used celery, and other than that we’ve just thrown in whatever vegetables we have around. We also rarely use breadcrumbs, but have sometimes substituted rice or quinoa or simply left the grains out. As far as cheese, we usually substitute pecorino, asiago, grana, or some other hard Italian cheese for parmesan.
This past weekend we used an acorn squash, with carrots, onions, garlic, pasilla pepper, piave cheese, parsley, and pork sausage:
Past versions below, with various types of squash: