For dinner my cousin and I made an acorn squash stuffed with a corn bread, pork sausage, celery, mushroom, raisin, and maple stuffing served along side a stuffed pork chop and maple syrup-roasted brussel sprouts. It was scrumptious.
cremini mushrooms (chopped)
- Saute sausage in a pan, breaking apart the meat into pieces. (No need for oil, the sausage will be fatty enough)
- Add crumbled corn bread. (I made my own jalapeño corn bread in a cast iron skillet because I was craving corn bread as well. Follow any recipe online for this, or buy your own. I recommend Alton Brown’s recipe.)
- Add chopped celery, cremini mushrooms and raisins as the corn bread begins to thicken.
- Once the mushrooms are cooked, add a splash of chicken broth and maple syrup.
- Turn off the heat after a few more minutes once everything smells delicious and looks golden browned.
The acorn squash:
- Cut the squash in half and scoop out the innards.
- Rub each half with olive oil, salt, pepper and powdered sage.
- Roast in a preheated 400 degree fahrenheit oven face down on a tray for about 40 minutes or until soft and a bit browned/golden on the face-down surface.
- Take the squash out of the oven and flip it over.
- Stuff the squash with a heaping amount of stuffing. Pack in as much as you can.
- Sprinkle some shredded parmesan on top.
- Return the stuffed squash to the oven for about 10 minutes or until the parmesan begins to melt.
The pork chop:
- Butterfly the pork chop so that the outside halves can lay flat in a pan.
- Flash saute the outside layer until it is browned.
- Fold the raw sides of the pork together and stuff it with the stuffing, then stake it with a toothpick. The stuffing will soak in the juices and help to tenderly cook the inside meat.
- Bake the pork chop on 400 until it is cooked (white throughout). This took me about 10 minutes.
The brussel sprouts:
- Quarter the brussel sprouts.
- Saute the brussel sprouts in olive oil and butter.
- Once they begin to brown add a splash of water quickly followed by a splash of maple syrup. Add a bit of chunky salt and cook for just a few more minutes.
This meal was absolutely delicious—the perfect combination of sweet and savory, and a great way to highlight some delicious Autumn flavors. Enjoy!