Fonio Stuffed Acorn Squash Food

STUFFED SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
• In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
• Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

ROASTED ACORN SQUASH STUFFED WITH RISOTTO

Steps:

• For the squash: Preheat the oven to 400 degrees F.
• Divide 3 of the squash lengthwise and remove the seeds. Place the 6 squash halves cut-side up in a large, high-sided ovenproof skillet or pot (you may need to do this in batches or two pots). Sprinkle the cut sides all over with salt, then pour the milk into the cavities, filling halfway. Pour water into the pot until it reaches halfway up the sides of the squash. Carefully place in the oven and roast uncovered until fork-tender, 35 to 40 minutes.
• Meanwhile, peel, seed and dice the remaining squash. Place in a roasting pan along with the olive oil and a pinch of salt. Toss and roast until fork-tender, 15 to 20 minutes.
• For the risotto: Add the olive oil to a large skillet over medium heat. Add the onions and saute until they are translucent, about 2 minutes. Add the rice and stir to coat with the olive oil and onion mixture. Add the white wine and stir until the liquid has absorbed, about 5 minutes. Add the broth, 1/2 cup at a time, and stir until all the liquid has absorbed before adding another 1/2 cup. (This process will take approximately 25 minutes and the risotto will become creamy from the starch releasing.) When all of the liquid has been added and absorbed, stir in the Parmesan and the roasted, diced squash. Season to taste with salt and pepper. (If the risotto seems too dry, just add some more broth).
• Stuff the roasted squash halves with the risotto and serve.

STUFFED ACORN SQUASH WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut both acorn squash in half. Using a spoon, remove the seeds and fibers, and discard. Leave as much of the squash as possible within the skins. Place squash halves, cut side down, in a baking pan with 1/2-inch water in the bottom.
• Bake squash in the preheated oven for 40 minutes.
• Meanwhile, prepare the filling. Place almonds in a single layer on a small baking sheet, and toast in the oven until lightly browned, about 5 minutes; remove from the oven and set aside.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 5 minutes. Drain and discard excess fat.
• Add olive oil to the same skillet, reduce heat to medium, and cook and stir onion, apple, cabbage, and almonds with sausage until vegetables are tender, about 10 minutes. Stir in almonds, sage, and thyme. Season to taste with salt and pepper.
• Turn squash cut-side up on the baking pan, and fill centers with cabbage mixture.
• Return to the oven and bake until the filling is hot, and squash is tender and easily pierced with a fork, about 20 minutes more.