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Acorn Squash


Acorn Squash are easily grown.

They are indigenous to North and Central America and were introduced to European's by the Native Americas.

They have one of the richest source of plant based anti-inflammatory nutrients like omega 3s and beta carotene which help support our immune system.

The seeds, like pumpkin, can also be a delicious snack. Just scoop out the pulp and separate the seeds onto a cookie sheet, then lightly roast at 170 degrees for 15-20 minutes.

Prep Tips:

Cut the acorn squash in half. Place face down onto a foil lined baking sheet. Bake in 400F oven for about an hour. Remove seeds after squash is cool.

Storage Tips:

Acorn Squash can be stored up to 6 months in a warm dry area with ventilation. No refrigeration needed.

Harvest Season:

September - October

Farm Recipe:

Sausage and Apple Stuffed Acorn Squash

2 acorn squash, halved and seeded
1 tablespoon butter, melted
1/4 teaspoon garlic salt
1/4 teaspoon ground sage
1 lb pork sausage
1/2 cup onion,
1 finely chopped celery rib
2 apples, cored and chopped
1 cup fine breadcrumb
1/2 teaspoon sage
salt and pepper
1 egg, beaten
2 tablespoons fresh parsley chopped

Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.

Meanwhile make stuffing:
Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from fry pan. Add onion and celery; sauté 4 minutes. Stir in apple and sauté 2 more minutes.

Combine the pork, vegetables, and breadcrumbs in a large bowl.
Taste and season with sage, salt or pepper if needed.
Stir in the egg and parsley.

Fill the squash halves with stuffing-they should be slightly mounded.
Return to oven and bake, covered, for 20 more minutes, until the egg is set.
Garnish as desired with parsley and shredded Romano cheese.

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