Acorn squash are 3/$1 at the farmers market. That’s right I said three for one doll hair my friends! So of course we have about a bajillion now. Okay just kidding I have three but I also have a refrigerator full of produce. It’s really hard to keep two foodies (myself and my best friend/roomie, Bridget) in control at a farmers market. Luckily it isn’t difficult to get either of us to eat our veggies and we wanted to use as many as possible today. What better way than a hash?
A hash most importantly tastes delicious but it is also super easy to make, requires little clean up, and lets you use up leftover or soon to be bad veggies. We originally wanted to make sausage-stuffed acorn squash but we got so hungry we decided to cube up the squash instead so it would cook quicker. It was a brilliant idea and I can’t wait to make this one again!
Beyond being a cheap fall food, acorn squash are low in calories and a good source of vitamins A and C, thiamin, vitamin B6, magnesium, potassium, and manganese. They actually even contain small amounts of omega-3 fatty acids! Enjoy my friends!
- 4 links pasture raised hot Italian sausage
- 2 acorn squash, halved, seeded, skins removed, and cubed
- 2 T olive oil
- 2 medium bell peppers, chopped
- 1/2 large red onion, chopped
- 1 1/2 c broccoli, chopped
- 1 tsp salt + a little extra for acorn squash
- 1/2 tsp pepper + a little extra for acorn squash
- 1 tsp garlic powder
- 1/2 tsp crushed red pepper
- 1/4 cup Parmesan cheese
- Brown sausage (~160 °F) in skillet over medium high heat, about 10 minutes, set aside and reserve fat.
- While sausage is browning, add acorn squash, olive oil and salt and pepper to taste on a baking sheet and roast in oven at 400 °F until soft, about 20 minutes.
- Sauté broccoli, bell peppers, and onions in sausage fat over medium heat until soft, about 10 minutes.
- Add acorn squash, sausage, and Parmesan to pan and heat through.