Posts tagged brussel sprouts.

Recipe - stuffed acorn squash, stuffed pork chops, and maple brussel sprouts

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.

The ingredients:
corn bread
sausage
celery (chopped)
cremini mushrooms (chopped)
raisins
chicken broth
maple syrup
acorn squash
parmesan (shredded)
pork chop
brussel sprouts
olive oil
sage
salt
pepper
butter

The stuffing:

  1. Saute sausage in a pan, breaking apart the meat into pieces. (No need for oil, the sausage will be fatty enough)
  2. Add crumbled corn bread. (I made my own jalapeƱo 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.)
  3. Add chopped celery, cremini mushrooms and raisins as the corn bread begins to thicken.
  4. Once the mushrooms are cooked, add a splash of chicken broth and maple syrup.
  5. Turn off the heat after a few more minutes once everything smells delicious and looks golden browned.


The acorn squash:

  1. Cut the squash in half and scoop out the innards.
  2. Rub each half with olive oil, salt, pepper and powdered sage.
  3. 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.
  4. Take the squash out of the oven and flip it over.
  5. Stuff the squash with a heaping amount of stuffing. Pack in as much as you can.
  6. Sprinkle some shredded parmesan on top.
  7. Return the stuffed squash to the oven for about 10 minutes or until the parmesan begins to melt.


The pork chop:

  1. Butterfly the pork chop so that the outside halves can lay flat in a pan.
  2. Flash saute the outside layer until it is browned.
  3. 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.
  4. Bake the pork chop on 400 until it is cooked (white throughout). This took me about 10 minutes.


The brussel sprouts:

  1. Quarter the brussel sprouts.
  2. Saute the brussel sprouts in olive oil and butter.
  3. 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.



The results:




This meal was absolutely delicious—the perfect combination of sweet and savory, and a great way to highlight some delicious Autumn flavors. Enjoy!

(Inspired by and adapted from the following recipes: Maple-Roasted Brussels Sprouts by Blissfully Delicious and Acorn squash stuffed with sausage and cornbread by 5&Spice)