Sausage & Fig Stuffed Squash (with Greens!)
We're continuing on in our series of how to use all those veggies that seem to be procreating in your fridge while you're at work. This week, I found a way to use a whole bag of greens and three of the acorn/carnival squashes that have taken up residence on my kitchen table. Using some turnip greens, hot Italian sausage, risotto, and chopped, dried figs, I created a stuffing for the squashes. The spiciness of the sausage played nicely with the sweetness of the squash and figs. Serve this with a simply dressed salad and it would make a nice dinner. This recipe came together pretty quickly--good for a weeknight--but it is one of those multiple dish projects: You can basically do a lot of things at once, and I think it took about an hour and a half from start to finish. Here's how it breaks down: Ingredients : 3 small to medium acorn or carnival squash, sliced in half from top to bottom 1/2 pound hot (or mild, if that's your thing) Italian sausage 1/2 or so (a bag fu...