This recipe transforms the beautiful carnival squash into edible bowls filled with a savory and satisfying mixture of Italian sausage, earthy mushrooms, sweet apples, and fragrant herbs. It’s a perfect meal for a cozy autumn evening.
Yields: 2 servings Prep time: 20 minutes Cook time: 45-55 minutes
Ingredients:
- 1 medium carnival squash (about 1.5 lbs)
- 1 tablespoon olive oil
- 1/2 lb Italian sausage, casings removed (sweet or hot, depending on preference)
- 1/2 small yellow onion, finely diced
- 4 oz cremini mushrooms, finely chopped
- 1 small apple (such as Honeycrisp or Fuji), cored and finely diced
- 1 clove garlic, minced
- 1/4 cup chicken or vegetable broth
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1/4 cup grated Parmesan cheese, plus more for topping
- Salt and freshly ground black pepper to taste
Instructions:
- Preheat Oven & Prep Squash: Preheat your oven to 400°F (200°C). Carefully cut the carnival squash in half lengthwise. Scoop out the seeds and stringy bits. Lightly brush the cut sides of the squash with a little olive oil and season with a pinch of salt and pepper.
- Pre-Roast Squash: Place the squash halves cut-side down on a baking sheet. Roast for 20-25 minutes, or until just tender when pierced with a fork but still firm enough to hold its shape. This gives the squash a head start.
- Prepare Filling: While the squash is pre-roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
- Sauté Aromatics: Add the diced onion and chopped mushrooms to the skillet with the cooked sausage. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and the mushrooms have released their moisture. Stir in the diced apple and minced garlic and cook for another 2-3 minutes until fragrant.
- Finish Filling: Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan. Let it simmer for a couple of minutes until the liquid has mostly evaporated. Remove from heat and stir in the fresh parsley, sage, and 1/4 cup Parmesan cheese. Season with salt and pepper to taste.
- Stuff and Bake: Once the squash halves are pre-roasted, carefully turn them cut-side up. Divide the sausage and produce filling evenly between the two squash halves, mounding it slightly. Sprinkle a little extra Parmesan cheese on top of each.
- Final Roast: Return the stuffed squash to the oven and bake for another 20-25 minutes, or until the squash is completely tender and the filling is heated through and lightly golden on top.
- Serve: Let the stuffed squash cool for a few minutes before serving. Enjoy as a complete meal!
Tips & Variations:
- Vegetarian Option: Omit the sausage and increase the mushrooms, adding cooked lentils or quinoa for protein.
- Cheese Please: Experiment with other cheeses like provolone, mozzarella, or Gruyere for different flavor profiles.
- Add Greens: Stir in a handful of fresh spinach or kale to the filling at the very end of cooking to wilt.