Stuffed squash
Tonight's dinner: Acorn squash, topped with a thick butter / brown sugar / marsalla wine sauce, and stuffed with hot italian sausage, apples, onions and shallots all cooked in marsalla wine and sage. On the side - spinach with herbed goat cheese mixed in.
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Step 1: Prepare 1 acorn squash how you usually would. For me that means:
- Cut squash in half, remove seeds, put cut side up in a baking dish or shallow bowl with about half an inch of water in the bowl (not in the squash!).
- something I didn't do this time but will next time: fill each squash half with 1 pat of butter, about 1tsp marsala wine, and 1tsp brown sugar.
- cover with a piece of saran wrap, and microwave for ~10 minutes or until perfectly done.
Step 2: In a saute' pan, cook 3-5 shallots*, sliced into thin rounds, in oil. Add the innards of 3 hot italian sausages and cook until browned. Add 1 apple, diced, and about a handful of chopped walnuts, and about a half teaspoon of sage, along with a good healthy slosh of marsala wine, and cook until the apples are nice and soft and tender. Remove from the pan and set aside.
Step 3: Deglace pan with marsala wine. Add maybe 1 tbsp butter and let it melt, along with 1tbsp brown sugar. Add flour, and make a roux. Thin roux with water until it is the consistency you want. Ours was pretty thick and sticky and nice. :)
Step 4: Spread the sauce in a generous layer on the open squash, reserving a little bit. Stuff squash with sausage mixture, and top with remaining sauce.
Step 5: Devour hungrily.
* My picture also shows carmelized onions - these added no flavor at all and will be skipped next time, to be replaced with extra shallots.
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