here’s a dish perfect for fall that you’re going to want to come back to week after week, so long as that squash is in season. you can make it as a hearty side dish with your protein, a vegetarian centerpiece for a meal, or add some italian sausage and you have a one dish dinner.
*you can add 1 lb. of italian sausage to this recipe and/or 4 cups of washed sliced kale greens
gather all your ingredients. preheat the oven to 350°. brush the inside and cut sides of the squash with 2 T of oil (you may not need it all) and season with salt. arrange squash cut side down on a sheet tray and roast for 20 to 25 minutes. the squash should just be tender when pierced with cake tester. you will cook again, so do not overcook.
while squash is cooking you should be working on filling. start by cutting and lightly toasting your bread. when bread is toasting, cut your carrot, celery, and onion. in a large skillet, melt the other oil and butter and start to sweat vegetables over medium heat. add a large pinch of start and stir occasionally until soft, about 6 to 8 minutes. add the apples and cook for an addition 5-ish minutes, or until the apples just start to soften.
*if you were adding sausage to this recipe, you would sear the sausage, in the same pan, before the vegetables, and then remove. you will want to leave in medium sized pieces. you can use some of the sausage fat instead of butter or oil.
in a large bowl, mix the bread, pecans, thyme, 1 T of parsley, vinegar, and season with salt and pepper. add the apple mixture and stir. try not to turn into “mush”. add the stock to moisten (think stuffing/dressing) taste for seasoning.
*add the kale in with the bread and pecans.
flip the squash over and add the mixture to the center. (this is when i use my hands to make sure everything tastes good). bake for another 20 minutes. the acorn squash should be tender and the stuffing golden brown when finished.
while squash is cooking, mix yogurt, honey, salt, and baking spice in a small bowl. spoon on top of squash before you serve. sprinkle with remaining parsley.