Recipe:Stuffed Delicata Squash

This stuffed squash is special enough to include as an entrée in Thanksgiving dinner. Also it is a complete meal in one dish. Other types of squash may be substituted.

Ingredients

2 large delicata squash
2 tablespoons olive oil
1 cup chopped onion
2 tablespoons minced garlic
1 cup frozen chopped collards
1 pound pork sausage with sage
½ cup chopped walnuts
1 cup dried Granny Smith apples, coarsely chopped
2 tablespoons Madras curry
¼ to 1 teaspoon ground red pepper
Salt to taste
8 thin slices Asiago or other spicy cheese


Preparation

Slice each squash vertically and remove the seeds.
Cook the squash skin side up in the microwave until they are slightly tender but still firm—about 15 minutes.
Turn the squash skin side down and cook 3 more minutes.
In a skillet sauté the onion, garlic, and collards in the oil.
In another skillet sauté the sausage. Mash the sausage into small bits, drain any grease, and return the sausage to the skillet.
Add the walnuts and continue to sauté the mixture.
Add the apples.
Combine the contents of the two skillets and stir the seasoning into the mixture.
Stuff the mixture into the squash.
Top the squash with the slices of cheese.
Bake at 350° until the cheese melts and the mixture is heated throughout.

4 huge servings

Note

If there is leftover stuffing, save it to serve over rice, in meat pies, or on grilled salmon.