Roasted Italian Sausage in Acorn Squash with Miso Tahini Sauce
Just finished harvesting the acorn squash from the garden. Autumn is now in full force. It is the time of year that I have memories of living in upstate New York, where I worked at the famous Spring House Restaurant on the old Erie Barge. The chef would always run an autumn special of acorn squash stuffed with roast Italian sausage and topped with Welsh rarebit, a spicy cheese sauce. Glorious food memories!
Onward:
Today I have updated the heavy cheese sauce to a mellow miso and tahini sauce, a heart-healthy tangy sauce. Top it off with hempseed or dried cranberries for a lovely autumn luncheon or supper dish.
4 servings
INGREDIENTS:
2 acorn squash, cut in half stem to tip, seeds removed
4 tablespoons butter softened
4 tablespoons Swerve brown sugar replacement
½ teaspoon cinnamon
½ teaspoon kosher salt
4 mild Italian chicken sausages
Miso Tahini Sauce
1 tablespoon (organic if possible) mellow white miso
2 garlic cloves, mashed
¼ cup tahini paste
¼ cup fresh lemon juice
3 tablespoons filtered water, more if needed
¼ cup extra virgin olive oil
1 teaspoon turmeric
Optional garnish:
4 teaspoon hemp seeds or dried cranberries
½ teaspoon sumac
DIRECTIONS:
Preheat oven to 400°F. Place the squash halves cut side up on a parchment or Silpat lined sheet pan. Rub the cut sides with butter.
Combine the Swerve, cinnamon, and salt. Sprinkle over the squash. Put a sausage in each acorn half on the prepared sheet pan and place it in the oven. Bake until fork-tender, about fifty-five to sixty minutes.
In the meantime, prepare the miso tahini sauce.
Miso Tahini Sauce
In a small food processor or blender, blend the miso, garlic, tahini paste, turmeric, and lemon juice until smooth. Slowly add the water until smooth. Slowly mix in the olive oil until smooth. Reserve.
Plating:
Remove the sausage filled squash and place each on a plate. Top with the miso tahini sauce. Garnish with the hemp seeds, dried cranberries, and/or sumac. Serve hot.
Roasted Italian Sausage in Acorn Squash with Miso Tahini Sauce
Ingredients
- 2 acorn squash, cut in half stem to tip, seeds removed
- 4 tablespoons butter softened
- 4 tablespoons Swerve brown sugar replacement
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 4 mild Italian chicken sausages
- Optional garnish:
- 4 teaspoon hemp seeds or dried cranberries
- ½ teaspoon sumac
- 1 tablespoon (organic if possible) mellow white miso
- 2 garlic cloves, mashed
- ¼ cup tahini paste
- ¼ cup fresh lemon juice
- 3 tablespoons filtered water, more if needed
- ¼ cup extra virgin olive oil
- 1 teaspoon turmeric
Instructions
- Preheat oven to 400°F. Place the squash halves cut side up on a parchment or Silpat lined sheet pan. Rub the cut sides with butter.
- Combine the Swerve, cinnamon, and salt. Sprinkle over the squash. Put a sausage in each acorn half on the prepared sheet pan and place it in the oven. Bake until fork-tender, about fifty-five to sixty minutes.
- In the meantime, prepare the miso tahini sauce.
- In a small food processor or blender, blend the miso, garlic, tahini paste, turmeric, and lemon juice until smooth. Slowly add the water until smooth. Slowly mix in the olive oil until smooth. Reserve.
- Remove the sausage filled squash and place each on a plate. Top with the miso tahini sauce. Garnish with the hemp seeds, dried cranberries, and/or sumac. Serve hot.
Calories
638.39Fat (grams)
43.14Sat. Fat (grams)
12.26Carbs (grams)
45.21Fiber (grams)
11.02Net carbs
34.19Sugar (grams)
8.01Protein (grams)
24.80Sodium (milligrams)
1029.17Cholesterol (grams)
99.52