Rainbow Swiss Chard & Sausage Stuffed Acorn Squash 

Happy November! Really, I cannot believe it is November already! This year is just flying by. When people tell you time flys once you have children that is an understatement my friends! Before you know it your baby is nine months old and your three-year old is giving you tips on how to drive from the back seat! Oh, wait… is that just my three-year old?  Anyways, it’s about to be prime time in the garden for our fall crops and one of my FAVORITES in the Autumn season is rainbow swiss chard! It grows year around but I only grow it in the spring and fall. It’s for sure the vibrant colors of this vegetable that makes me look forward to harvesting it so much!
 I was inspired to stuff acorn squash with sausage by one of those Tasty videos that are trending Facebook right now. I LOVE those video clips! If you dont know what I am talking about you can check out their videos here: Tasty Videos. I knew I wanted to incorporate the rainbow swiss chard from the garden but wasnt sure how they were going to tun out. Well I am pleased to report that they turned out FABULOUS!   The nutty acorn squash pairs nice with the swiss chard. The sweet cranberries balance out the spiciness from the sausage. The sweet swiss chard stems and walnuts add an earthy taste and crunchy texture to the dish. These acorn squash are an easy and hearty Autumn meal. My husband really loved how these turned out. So much that I have made them twice in the last two weeks.
The other bonus is that they can be made in about 30 minutes! Go a head and put these on this  next weeks meal plans!  

Ingredients 

2 acorn squash

10 – 12 rainbow swiss chard leafs with stem

1 onion chopped

1/4 cup of chopped parsley

1 lb of ground sausage

1 cup dried cranberries

1 cup of chopped walnuts

1 cups of mozzarella cheese

2 cloves of small garlic or 1 large

2 tbsp of olive oil

salt and pepper to taste

Yields: 4 servings

Preheat oven to 420 degrees. Cut acorn squash in half, scoop out the seeds and discard seeds. Place squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 20 minutes or until tender.
Chop onion, parsley, walnuts, and garlic and set aside. Cut stems from the Swiss chard and chop. In a skillet over medium high heat add 1 tbsp olive oil, onions, swiss chard stems, parsley and garlic sauté for 5 to 7 minutes. Add ground sausage and cook until the sausage is thoroughly cooked.  Then add cranberries, walnuts, salt and pepper.
Chop swiss chard leaves add to skillet and continue sautéing until wilted. Remove skillet from heat and scoop sausage mixture into cooked acorn squash. Top with mozzarella cheese and place back in the oven for 3-5 minutes or until cheese is melted. Serve warm.
  These had so much delicious flavor! They are easy, fall festive, and are sure to please!

Grow it. Pick it. Cook it. Eat it.

Chantelle

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