It’s Wednesday evening, and I’m sitting on the couch in my cozy front room writing a blog post about cooking and change. I know, I usually post on Sunday night. What’s wrong? Nothing.
I’m going to use that spare creative energy to post twice weekly on this blog. Wednesday night will be a shorter post—a recipe, a book review, a “tool girl” project. The longer, more reflective piece will still come Sunday night.
Hence tonight’s recipe: Sausage & Vegetable Stuffed Winter Squash
2 Acorn or 3 Delicata squash
1 pound chicken sausage links (I use Gosar Farms natural Mandarin Orange Spice Sausage from Ploughboy Local Market)
1 large bunch organic kale, coarsely chopped
3 organic carrots, chopped
1 large organic Jonagold or other crisp, juicy apple, chopped
2 T good whiskey or bourbon (I use Wood’s Tenderfoot Whiskey, brewed two blocks from my house)
2 tsp paprika
1 T olive oil
2 oz Asiago cheese, coarsely grated
Halve squash and scoop out the seeds and strings (if you have friends with chickens, save them for the fowl—they love them!). Place each half split-side down in a baking pan with 1/4-inch of water. Bake in a 325 degree oven for an hour, until tender.
Meanwhile. cook sausage until casings brown; slice into bite-sized pieces and set aside.
Pour olive oil into the pan with the sausage drippings, heat oil and then sauté kale with carrots until kale is thoroughly wilted. Add apple chunks plus paprika and whiskey, sauté for another few minutes and then add sausage back and mix thoroughly.
When squash is baked, turn them right side up in the pans, add water if it has evaporated away and mound sausage filling in each squash half. Top with grated Asiago, and bake for another 15 minutes or until cheese begins to crust. Remove from oven and serve while still warm. (Serves four generously as a main dish.)
Vel bekomme! (“Enjoy your meal!” in Norwegian, the language of my last name.)