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
- Preheat oven to 425F.
- 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.
- 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.
- 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.
- Stuff the chicken mixture into the squash.
- 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.