November Recipe: Sausage Stuffed Squash Rings

November Recipe: Sausage Stuffed Squash Rings

Sausage Stuffed Squash Rings

November is the start of Winter and end of Fall. Winter squash with its rich nutty taste and earthy notes is the quintessential November dish. This recipe will warm you on a windy Fall night. Try it with the Evolution Pinot Noir.


1 large Acorn or Delicata Squash
1 Tbsp Olive Oil
1/3 cup onion, finely diced
1/2 lb ground sausage (substitute chicken or turkey sausage)
1/2 of an apple, diced
1 tsp fennel seeds
1 tsp garlic powder
1 tsp paprika
1 tsp dried sage
3 Tbsp dried cranberries
1 egg, whisked
1 Tbsp butter
1 Tbsp maple syrup


1. Preheat your oven to 400 F and grease a baking pan. Rinse the squash, slice it into rings about 3/4 in. thick, and scoop seeds out of the inside of the rings. Arrange on the greased baking pan leaving room in between them.
2. Heat the olive oil in a pan over medium heat. Add the onion and cook until it becomes slightly translucent, then add sausage.
3. Once the sausage has browned, add the diced apple and spices and cook until the apple has softened.
4. Remove from heat, transfer the mixture to a bowl, and stir in the dried cranberries and whisked egg.
5. Melt the butter, and stir together with the maple syrup. Brush the tops and insides of the squash rings with this.
6. Spoon the sausage mixture into the middle of the rings, packing it in to fit as much as possible without letting it over flow. Brush the tops of the stuffing mixture with a little olive oil to prevent any burning.
7. Bake for 35-45 minutes until the squash is cooked and soft.
8. Serve warm, and if you wish drizzle them with more melted butter and maple syrup. 

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