If you are anything like me, you have way too many squash laying round this time of year. Roasted acorn squash make an awesome bowl for pretty much any kind of stuffing. Here is one of my favorite combinations:
Italian Stuffed Acorn Squash
1 acorn squash (per person)
6 Italian sausages (I used traditional spicy pork sausage, but you could substitute with turkey or chicken sausage her if you want)
2 cloves of garlic
1 can (28 oz) fire roasted tomatoes
5 cups greens (I like Tuscan kale, but you could use curly kale or spinach here too)
Lots of grated pecorino romano
Red pepper flakes
Heat oven to 400 degrees. Cut acorn squash in half and scoop out the seeds. Drizzle with a little olive oil and some salt and pepper. Put cut side down on a baking sheet and roast for 30-40 minutes until soft.
While squash are cooking chop garlic and shallot and put in a pan over medium heat with 1 tbsp olive oil. Once slightly brown remove sausage from casing and crumble into the pan. Cook through. Add greens and sauté until wilted. Once meat and veggies are cooked add fire roasted tomatoes. Add some red pepper flakes if you like things spicy.
Once squash is done fill center hole with filling and add some more red pepper flakes and lots of pecorino romano cheese.