Saturday, November 10, 2012

Italian Chicken Sausage and Parmesan Stuffed Acorn Squash

With Thanksgiving around the corner, I thought maybe it was time to break out a few squash recipes. And what goes better with a slightly sweet and creamy squash? Spicy sausage, of course. They're a classic match and the recipes for this combo are endless and can use chicken, beef, pork, or whatever you prefer. I make my own sausage because it's so easy to do, gives you complete control of the quality, and you can adjust to taste. As for the heat level, I would say this is a medium. If you want mild, cut the red pepper flakes down by half.

Italian Chicken Sausage and Parmesan Stuffed Acorn Squash
Serving Size = 2 (maybe 3)
  • 2 tablespoons paprika (sweet, Hungarian)
  • 2 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 4 teaspoons garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flakes
  • 1 1/2 teaspoon fennel seeds
  • 1/2 teaspoon basil
  • 1/4 teaspoon thyme
  • 1/2 teaspoon coriander
  • 1 tomato, diced
  • 2 boneless, skinless chicken breasts, cut into tiny pieces or ground
  • 2 acorn squash
  • 1 - 2 tablespoons of Panko Breadcrumbs plus a teaspoon or two of oil (EVOO)
  • About 4 tablespoons Parmesan
  1. Preheat oven to 425F. 
  2. Cut the squash in half and remove the seeds. Add a pinch of salt to each one and roast in the oven for about 30 minutes, depending on the size of the squash, until tender. Remove from oven and set aside.
  3. Mix together all of the spices. Chop the chicken into tiny pieces, or grind it. Add the spice mixture and toss. Place some oil into a large saute skillet and cook the chicken over medium heat.
  4. When the chicken is mostly cooked, go ahead and add the tomato. Continue to cook until very little liquid from the tomato remains and the chicken is done.
  5. Stuff the chicken mixture into the squash.
  6. Grate about 1 tablespoon of Parmesan onto each squash. Then mix together the breadcrumbs and oil and place on top of the Parmesan. Place squash under broiler for a few minutes, not long, so keep an eye on them. When golden brown, remove, and serve.


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