I wanted to make stuffed acorn squashes because I never cooked them that way before, and also I picked 5 of them from my garden a few days ago. But none of the recipes I found satisfied me, so I worked out a process to try and wrote it out. I'm taking pictures and at the end you can see how it worked for me. I added little notes in for anyone thinking of trying it as I was writing out my plan. I am using 4 squashes split in half, so my amounts will be sort of large. Also, making more than I think I need, to adjust as I go.
I made these with sausage, but they're easily meatless.For bread crumbs, using store-bought cubed cornbread stuffing, crushed up a bit, unseasoned. "Panko" would work, or just rough homemade bread crumbs that no one used to call Panko.
Making a sort of stuffing, sauteeing bits of leeks, celery, apple, then mushroom, stirring in cornbread, adding broth to moisten, maybe some pepper. taking sausage out of casings, scrambling, adding a splash of sweet vermouth at end + burning off. (could be broth or apple juice, instead.) stir sausage into stuffing.
Split squashes vertically, clean out, also cut off a bit to sit flat. poke flesh with a fork. put on pan, then add stuffing. might do to add a bit of liquid over top halfway through cooking. 350º for about an hour.
Using honeycrisp apples; most varieties would be okay as long as they aren't too soft. mushrooms, celery, onions or leeks, all personal choice, just like with Thanksgiving stuffing. more mushrooms, apples, and pecans or walnuts could be used in place of sausage.
This is Italian sausage but most any other kind would work, adjust seasonings accordingly, of course.
4 acorn squash, split vertically, seeds removed
1 1/2 lbs Italian sausage, removed from casings (or about 4 additional cups stuffing ingredients, could add nuts)
2 cups chopped apple
1 1/3 cup slightly crushed cornbread stuffing
1 cup chicken broth
1/2 cup chopped yellow onions because I forgot I pulled leeks! but I think those would be really nice.
1/2 cup chopped porcini mushrooms (use whichever, I don't care)
1/4 cup chopped celery
2 tbs sweet vermouth
1 tbs butter, 1/2 tbs olive oil for saute
I set the stuffing aside and cooked the sausage in the pan I used for it, then stirred the stuffing into it. I used a cup of stuffing for each squash half, then there was about a cup left over, so I distributed it among them all. About halfway through cooking, I spooned some chicken broth over each squash. When they were done, I let them cool for a few minutes, then added a spoonful of cream to each one.You could sprinkle a bit of grated cheese on top; I rarely do that.