csa week 21

​Over the course of this season’s CSA boxes, I have discovered purple cauliflower, kabocha squash, mustard greens and new ways to prepare radishes, cabbage, acorn squash and arugula.
 
In this box, I had another delicate squash to cook. Lucky for me my November issue of Southern Living Magazine arrived and there was an article entitled, “It’s Squash Season,” with recipes by John Somerall. I like Southern Living’s recipes. I find they are well tested and come out just the way the recipe is written. In this article there are recipes for kabocha, Hubbard, blue Hokkaido, acorn, red kuri, delicata and butternut squashes. What caught my eye was the Sausage-Stuffed Squash utilizing a delicata squash.

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​I love stuffed squash as everything is contained in a perfect little squash boat. Besides the squash, for this recipe you’ll need olive oil, salt, black pepper, ground hot Italian sausage, red onion, fresh garlic, fresh thyme, fresh oregano, rainbow chard, water or chicken stock, pecans and pecorino Romano cheese.
 
For this recipe I purchased one link of Italian sausage with fennel and removed it from its casing. I had fresh thyme and oregano in my cold-frame and I used vegetable stock. This skillet and pan meal takes a total of 45 minutes to prepare. Although I cut the recipe in half, I had more than enough filling for the squash, plus bit extra.
 
This appetizing supper was scrumptious! The four ounces of sausage was adequate and each bite had a bit of everything. I found the corn bread/pecan/pecorino cheese topping interesting. The sharpness of the pecorino Romano cheese was tempered by the sweetness of the corn bread and the pecans added a bit of texture. Overall, my husband and I enjoyed this meal.

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Sausage-Stuffed Squash
Southern Living Magazine/November 2021
Recipe by John Somerall

Active: 20 minutes
Total: 45 minutes
Servings: 4

Ingredients

2 medium delicata squash, halved lengthwise, seeds and stems removed and discarded
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
8 ounces ground hot Italian pork sausage
½ cup finely chopped red onion (from 1 medium onion)
2 garlic cloves, minced
1 ½ teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
1 bunch rainbow chard, stems removed, leaves cut into 1-inch strips (about 4 cups)
¼ cup water or chicken stock
¼ cup crumbled day-old cornbread
2 tablespoons finely chopped pecans, toasted
½ ounce pecorino Romano cheese, grated with a Microplane grater (about ⅓ cup)

Directions

1. Preheat oven to 375°F. Brush squash with 1 tablespoon of the oil; season with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Place squash, cut sides up, on a rimmed baking sheet lined with parchment paper. Bake, uncovered, until almost tender, about 30 minutes. Remove squash from oven; set aside at room temperature.

1. While squash roast, heat remaining 1 tablespoon oil in a large skillet over medium. Add sausage. Cook, using a spatula to break apart pork into small pieces, until browned, about 5 minutes. Add onion, garlic, thyme, and oregano. Cook, stirring often, until fragrant, about 2 minutes. Add chard, water, and remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until chard is wilted and liquid is reduced by half, about 5 minutes. Remove skillet from heat.
2. Spoon sausage mixture evenly into squash halves. Stir together cornbread, pecans, and cheese in a small bowl until well combined, and sprinkle evenly over pork mixture. Bake stuffed squash halves at 375°F until squash are tender and topping is golden brown, about 10 minutes; cool 5 minutes before serving.

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