CSA Love Fest

Stuffed acorn squash

I belong to a CSA called Coastal Farms. It’s a bit different from others in that it’s a cooperative of several local farms. Each weekend, I go to the site and order from the list of available food or products. There’s an administrative membership fee every six months, then I order and pay for the items I want. And they have a lot of stuff! Produce, chicken, pork, beef, eggs, bread, jams, honey, seafood, cheese, whole meals, handmade soaps and lotions … it’s practically all of my grocery shopping. If someone would start growing onions, I think I could stop going to Kroger. (They also don’t have dairy products right now, but I don’t need milk very often.)

Fall brings a different variety of stuff to Coastal Farms, and last night I created a meal that made me oh,so thankful for small, local farms. The ingredients that didn’t come from the CSA are marked.

Stuffed Acorn Squash

2 small acorn squash, split and seeds removed

1 tablespoon olive oil

1 lb. bulk Italian sausage

1 small onion (from the grocery), diced

1 large clove elephant garlic, sliced

1 apple, diced

1/4 cup parmesan cheese (from the grocery)

1 tablespoon chopped Italian parsley (from my garden)

1 teaspoon chopped sage (from my garden)

Salt and pepper to taste

Preheat the oven to 375 degrees. Rub the cut sides of the squash with the olive oil, and place cut side down on a baking sheet lined with parchment or foil. Bake for 45 minutes.

Brown the sausage over medium heat. Spoon the cooked meat into a paper towel lined bowl or plate, but leave any drippings in the pan. Add the diced onion to the hot drippings, and sauté until lightly brown. Add the garlic to the pan, and cook for two more minutes. Add the cooked onions, garlic, apple, parmesan cheese, parsley, sage, salt, and pepper to the sausage. Mix well.

Remove the squash from the oven when the flesh is soft. Holding each half with a kitchen towel, scrape most of the flesh into the bowl with the sausage mixture. Toss everything together to distribute the squash. Spoon this mixture back into the squash shells – it’ll fit. Put the stuffed squash back into the oven for 20 minutes. Allow the stuffed squash to cool for ten minutes. Serves four.

This is really good the next day, too. Just zap the stuffed squash in the microwave for two minutes on HIGH.

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