Guest post by Gretchen Kingsley
This summer we were blessed with an abundance of acorn squash from our garden. Fortunately, all of us love any form of winter squash. Most often we will eat our acorn squash baked with a dollop of butter and brown sugar/rapadura added once it comes out of the oven but this is another recipe that we come back to time and time again.
1 acorn or butternut squash, peeled and cubed
2 apples, chopped
4 stalks celery, chopped
2 cups croutons (we use homemade. Delicious!)
1 lb sausage (or we turn our ground beef into “sausage” by adding 1 tsp salt, ½ tsp sage, ¼ tsp each of pepper, nutmeg, thyme, & paprika, 1/8 tsp ginger, and 2 oz of water after you have cooked the ground beef. Let simmer for 10 minutes.)
Combine all ingredients together in bowl and toss with olive oil and salt & pepper to your taste. Place on a rimmed baking sheet in the oven at 375 degrees for 45 minutes or until squash is tender.