This week was another simple dinner packed with flavour! I had a lot of things to get done by Sunday evening so I had to find something that did not take a lot of time to prepare. Stuffed Acorn Squash is something we love to have in the Fall and chorizo sausage is a favorite of mine. After quickly browning the chorizo sausage, I stuffed the squash and baked it in the oven for about ½ an hour and the meal was rated a 9/10 from my guest (mom). It was a meal with layers of flavor and something I would not hesitate to serve to guests.
For some reason I felt like some Brussels sprouts as a side dish. I’m not really a Brussels sprouts fan, but the idea of frying them in a bit of butter, toping them with some cooked bacon and sprinkling them with Romano cheese was something I couldn’t resist. So… dinner consisted of stuffed squash and fried Brussels sprouts sprinkled with cooked bacon and Romano cheese.
The idea of stuffed squash came to me after visiting our local liquor store. At the checkout they often have “TASTE” magazines on display with suggested recipes that pair well with spirits. The magazine is complementary and filled with wonderful ideas for all occasions. It comes out every season and for the most part their recipes are seasonal and fresh. The one that inspired me was the 2013 fall version, volume 15 issue 3. The recipes are lovely and the great thing is they make suggestions on the type of wine or beverage to serve with them. If you ever have a chance to look at these magazines, I highly recommend them for inspiration.
Dessert was a simple chocolate ice-cream and gluten free brownies. A lovely finish to the day.
The squash takes a bit of time to prepare. Purchase an acorn squash and cut it in half. Scrape out the seeds in the middle and discard. Brush with melted butter and bake at 375 for 30 minutes. This gets them starting to soften.
Chorizo stuffed Acorn Squash
- 1 medium Acorn Squash
- 1 small onion
- 2 tbsp. butter
- ½ cup of butter
- ½ lb of chorizo sausage
- ¼ cup of frozen peas
- 8 mushrooms – finely chopped
- 1 tbsp home made pesto (you can find the recipe in one of my earlier posts)
- 2 tbsp tomato paste
- Salt and pepper to taste
- Grated Romano cheese
While the squash shells are cooking, cut a small onion in thin slices, melt butter and sauté the onions in the butter to soften and ultimately brown. Add the mushrooms and chorizo sausage and sauté until the onions and sausage are cooked.
Add the frozen peas and cook until they are done. Add the peas, tomato paste and pesto and stir until ingredients are well mixed. Stuff the squash with the meat mixture and push down until it fills the cavity. Sprinkle with grated Romano cheese and place back in the oven for 15 minutes. This makes enough for four people.
Brussels Sprouts with prosciutto and Romano cheese.
- ½ lb of Brussels sprouts
- 1 thick slice of prosciutto or bacon chopped in ½” pieces
- Butter for sautéing the sprouts
- Grated Romano cheese for finishing touch
Prepare the Brussels sprouts by trimming off browned leaves. Cut off stems and cut the sprout in half lengthwise.
Melt butter in the frying pan and add prosciutto or bacon and cook until browned. Place the Brussels sprouts in pan cut side down. Sauté until they become golden brown. Turn and brown the other side until the sprouts become soft and tender crisp. (5-7 minutes). When cooked place in serving bowl and sprinkle with Romano cheese.
We are putting the finishing touch on my new website. Starting next week my blog will be posted on http://www.juliaoulton.com Please come and visit us there, we have a lot of great information on leading a healthy happy life by living intuitively. My holiday treats cookbook will be available for purchase for $2.99 within the next week. All the recipes are gluten-free but better than that, they are delicious.
My Sunday Night Dinners at Julia’s Place will continue on the new site but there will be a link from WordPress for the first couple of weeks. Have a wonderful week. I’ll see you next week!