Roman Stuffed Squash

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loosely adapted from the Philosopher's Cookbook

Preparation time:
Cooking time:

Serves: 2


acorn squash (halved crosswise),
1/8 cup EVOO,
1 small onion (chopped),
1/2 lb. pork sausage (crumbled),
1/4 tsp. anise seeds,
1/8 tsp. fennel seeds,
4 oz. cubed bread,
1/2 cup white wine,
1/4 cup chicken stock,
1/4 tsp. cumin,
1/8 cup chopped parsley


rub squash with oil, salt & pepper, and place cut side down on greased baking sheet. Bake at 425ºF for 15 minutes. saute onion, then add sausage, seeds and cook until brown. Transfer to bowl & toss with bread. To pot add wine, stock, cumin & parsley and scrape bits. Simmer and reduce by half (5-6 minutes). pour over sauce & toss. Fill squash halves and bake at 375ºF for 15-20 minutes.

alternatively, make in a casserole: layer of frozen squash (defrosted), prepared stuffing mix, cooked sausage, spices & wine. Bake just until heated through & lightly browned on top.

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