This recipe is a guest blog post from the wonderful food blogger, Heidi Larsen, of Foodie Crush.
Most veggies shine when they’re simply dressed and just slightly adorned. A light drizzle of olive oil, simple seasonings of salt, pepper and herbs, and maybe a squeeze of lemon will usually do the trick when veggie side dishes appear on my dinner table.
But why feel like you always need to keep it on the safe side? Let’s get wild. Let’s play dress up and show off how a simple squash can turn into a stunning main meal simply by stuffing it chock-full of savory stuffings and cooking it on the grates.
I’m in. How about you?
My husband created this recipe to welcome in the whispers of fall and to continue cooking on his beloved Saber grill. The guy can’t say ‘bye to his favorite cooking accessory just because there’s a chill in the air.
One of the bonuses of cooking the stuffing on the grill’s side burner, and essentially baking the acorn squash on the grill grates, is that if you’re cooking for a Thanksgiving crowd, holiday party, it frees up the stove and the oven for bigger dinnertime items. And let’s grill and don’t want it to feel abandoned.
- ½ pound mild Italian sausage, crumbled
- ½ pound cremini mushrooms (about 5-6 medium), sliced
- ½ yellow bell pepper, diced
- 1 small yellow onion, diced
- 2 stalks celery, diced
- 3 cups stale white bread, cut into ½ inch cubes
- ¾ cup chopped kale leaves, stems removed
- ¼ cup toasted pine nuts
- ½ cup parmesan cheese
- ½ cup chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 acorn squash, cut in half and seeded
- 1 tablespoon olive oil
- ¾ cup shredded gouda cheese
- Preheat your Saber grill on medium high for 10-15 minutes.
- In a 10-inch skillet, cook the sausage on the Saber side burner set to medium-high heat until cooked through, about 5-8 minutes. Add the mushrooms, bell pepper, onion, and celery and cook until the vegetables become transparent, about 5 minutes. Add the kale leaves and cook for another 2-3 minutes. Transfer the mixture to a large bowl. Add the bread cubes, pine nuts, and parmesan cheese and stir to combine. Add ¼ cup up to ½ cup of chicken broth until the mixture is moistened to your preference. Season with kosher salt and ground black pepper, and more to taste.
- Brush the cut side of the squash with olive oil.
- Wipe the grates of the grill with a paper towel moistened with grapeseed oil. Grill the squash cut side down for 5-10 minutes. Turn off the heat on one side of the grill and move the squash to that side, flipping the squash cut side up, and stuff the insides of the squash halves with the sausage mixture. Top each half with gouda cheese and roast for 25-30 minutes or until the squash is tender. Serve with more parmesan cheese if desired.