Acorn Squash with Savory Sausage Custard

acorn squashOur good friends Nate and Kim made us stuffed acorn squash with vegetarian sausage several years ago at a lovely dinner party, served hot from the oven on a chilly Berkshire evening. It was such a delicious dish that when I came across this recipe for Acorn Squash with Savory Sausage Custard, I was immediately reminded of that dinner party and knew I wanted to try this recipe.

The recipe as written serves 6. I trimmed the ingredients by 1/3 to make a dish that serves 4 and used two acorn squash. For the ingredients for 6 servings, feel free to visit the original recipe. This dish takes some time to prepare and cook, so it’s best left for a weekend meal (and not the Thursday after-work dinner that I decided to make).

Acorn Squash with Savory Sausage Custard
(shared from Paleo Table)

Serves 4

Ingredients:

  • 2 acorn squash
  • 2/3 lb Italian sausage
  • 1/3 medium yellow onion, diced
  • 1 clove garlic, minced
  • 1 1/3 cups broccoli, finely chopped
  • 4 egg yolks
  • 2/3 cup unsweetened full-fat coconut milk (RRFR substituted with unsweetened almond milk)
  • ¼ tsp paprika
  • ¼ tsp dried basil
  • dash of cayenne pepper
  • 1/8 tsp sea salt
  • freshly ground black pepper

Directions:

Preheat oven to 375 degrees F.

Halve squash lengthwise and scoop out the seed and some of the flesh to create a bowl for the filling. Cut a small piece off of the bottom so that the squash cup sits flat on the pan.

halved squash

hollowed squash

Place squash in a large, rimmed baking sheet and rub tops with coconut oil. Cook for 45 minutes or until fork tender. Remove squash from oven.

roasted squash

While squash cooks, brown sausage in a large skillet over medium-high heat.

sausage

browned sausage

When a little fat is rendered add the onion and garlic and saute until cooked through, about 4-5 minutes.

onion

chopped onion

add the onions and garlicDrain fat and stir in broccoli.

broccoli

diced broccoli

add the broccoliRemove pan from the heat.

Whisk egg yolks in a medium bowl.

yolksAdd coconut milk and spices and whisk to combine.

custard ingredients

whisked yolks and milk

Scoop sausage mixture into prepared squash bowls.

stuffed squash

Ladle custard over sausage mixture a little at a time until it seeps into the mixture.

acorn squash with custard

Bake for an additional 40 minutes or until top is brown and bubbly.

plated squash

Nutrition Information: Serves 4. Each serving has 248 calories, 10 g of fat, 14 g of protein, and 5 g of fiber.

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