Stuffed Delicata Squash
2014-09-25 13:47:14
Serves 4
Apples, fennel and sausage combine to make this roasted-stuffed Delicata squash a satisfying meal or a scrumptious side dish!
Ingredients
- 2 delicata squash
- 1 1/2 cups 1-inch bread cubes
- 1 1/2 tsp olive oil
- 4 Tbsp unsalted butter, plus 2 Tbsp melted
- 1/3 cup yellow onions, diced
- 1/4 cup peeled and cored, chopped apple
- 1/4 cup celery, diced
- 1/4 cup fennel bulb, chopped
- 2 cloves garlic, minced
- 1 tsp finely chopped fresh sage leaves
- 1 tsp finely chopped fresh marjoram leaves
- 1 tsp thyme leaves
- 1 large egg, beaten
- 1 cup chicken stock
- 1 Tbsp orange juice
- 1 tsp orange zest
- 1 tsp salt
- Freshly ground black pepper
- 1 link fresh apple sausage (remove from casing and crumble)
Instructions
- Preheat oven to 225°. Spread the bread cubes on a large baking sheet and bake for 60 minutes or until quite crisp, stirring every half hour.
- Heat 1 1/2 tsp olive oil in heavy skillet. Cook sausage until just done. Break into small pieces while cooking and remove to plate when done. Heat the butter in the same skillet and set over medium-high heat. Add the onions, celery, fennel and garlic and cook stirring frequently for 5 minutes. Add apple and continue to cook, stirring frequently, for another 5 minutes or until the vegetables are very soft. Stir in the sage, marjoram and thyme and cook for 2 more minutes and then turn off the heat.
- Beat the egg with the broth and orange juice/zest, salt and a generous amount of freshly ground black pepper. In a large bowl fold together the toasted bread cubes with the cooked onion mixture and the cooked sausage, then stir in the egg-broth mixture. At this point the dressing can be covered with foil and refrigerated for a MINIMUM OF 1 HOUR, up to 24 hours. It helps the bread soak up the flavors and liquid to let it sit for at least an hour before cooking and enhances the flavor.
- Raise the oven temperature to 375°. Prepare the squash by cutting them in half and removing the seeds. Brush 1 Tbsp of melted butter on the cut sides of the squash and set them in a roasting pan. Season with salt and pepper and roast for 20-30 minutes or until lightly tender. Remove them from the oven and fill them with the stuffing. Drizzle the remaining tablespoon of melted butter and roast for another 30-35 minutes until the top is lightly browned. If they are getting too brown, you can tent with foil for the last few minutes.
Notes
- I used a fresh pork/apple sausage from my local butcher. You can also use alternate flavors made with chicken, turkey or pork, but I liked the way the apple sausage complimented the fresh apple in the stuffing. A sweet or hot Italian sausage would work well also.
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