Somewhere between summer and fall you will find the season’s first acorn squash. With their sweet, yellow-orange flesh and a slightly nutty flavor, acorn squash are rich in antioxidants and a can’t-miss seasonal treat.
Recipe from Akron Ohio Moms
- 3 medium Acorn Squash*
- 1 cup Organic Oat Groats*
- 1 lb. Bison Sausage Links, casing removed*
- 1 tsp Olive Oil
- 1 cup Onion, chopped*
- 1 Green Pepper, chopped*
- 2 cloves Garlic, minced*
- 1 Green Apple, chopped*
- 1 stalk Celery Stem and Leaves, chopped*
- 6 Organic Brown Eggs*
- ¼ tsp Kosher Salt
- ¼ tsp Black Pepper
- Preheat oven to 375°F.
- Bring 3 cups of water and a dash of salt to a boil in a medium saucepan. Add 1 cup organic oat groats, cover, and reduce temperature to a gentle simmer for 40 minutes, stirring occasionally, until soft and water is absorbed. Set aside.
- While oat groats are simmering, cut the acorn squash widthwise and scoop out the seeds with a metal spoon.
- Place acorn squash cut-side down onto your baking sheet. Bake for 20-25 minutes or until your acorn squash is soft when you press on the skin. Remove from the oven and let cool.
- While squash and oat groats are cooking, add olive oil to a large skillet over medium heat.
- Add onion, green peppers, garlic, and celery stems and leaves, sauté until onion is translucent, about 3 minutes.
- Add Bison sausage and cook, breaking it up until no pink remains. Remove from heat.
- Stir in chopped apples and cooked oat groats.
- Spoon the bison mixture into the cooked acorn squash halves and make a whole in the center for the egg. Crack an egg into each side of the acorn squash and sprinkle with salt and pepper.
- Bake for another 10-15 minutes or until the eggs are cooked to your preference.
*Items available from local producers at Countryside Farmers’ Market