Reginetti with Bulgogi (Korean) Ragu

by cookingwithauntjuju.com

This is a Korean-Italian ragu with lots of great flavors. Loving both cuisines I knew this would be a good pairing of a rich, savory and slightly sweet meat sauce with ruffled pasta by Sfoglini. Mirepoix of veggies and even a fruit become part of the sauce which you can make ahead of time. Classic Italian ingredients are used along with Korean flavors such as gochujang, soy sauce, sesame seeds and Asian pear (red pear). Use a unique shaped pasta and this recipe becomes special. I really like fusion recipes as you get the best of two worlds!

Reginetti with Bulgogi (Korean) Ragu

Recipe by sfoglini.com., Adapted by Judi Graber

  • 1 medium onion, diced (1 cup)
  • 1 medium carrot, diced (1 cup)
  • 1 celery rib, diced (1 cup)
  • 3 tbsp. low sodium soy sauce, plus more to taste
  • 2 tbsp. gochujang
  • 2 tbsp. brown sugar (I used light)
  • 1/4 cup neutral cooking oil
  • 3 garlic cloves, minced* (or 1/2 tbsp.)
  • 2 tsp. grated ginger*
  • *Instead of the fresh garlic and ginger I used 2-3 tsp. of ginger-garlic paste according to AI (I always have fresh garlic on hand but not ginger)
  • 1 lb. ground beef (I used ground white turkey breast)
  • 1/4 cup red pear (Asian) I will add more next time
  • 12 oz. Sfoglini Reginetti (can also use radiators or vesuvio pasta)
  • kosher salt to taste
  • 3 scallions, green and white, thinly sliced, to serve
  • black and white sesame seeds, to serve

Process the onion, carrot and celery in a food processor until very finely minced, nearly a paste. I added a litte water to give the mixture a better consistency.

Combine the soy sauce, gochujang, and brown sugar in a small bowl; set aside.

Heat the oil in a large saute pan until just simmering. Add the processed vegetables and cook, stirring occasionally, for 10-15 minutes, or until the veggies are softened, the liquid has evaporated and the mixture smells sweet. Stir in the garlic and ginger (or ginger-garlic paste) and cook for another minute or two.

Add the ground meat of your choice (typically it is beef) and cook just until browned and no longer pink. Add the soy sauce mixture along with 1/4 cup of water. Bring to a simmer, reduce the heat to med low and let simmer 10-20 minutes adding a splash of water if the sauce is too thick. Stir in the grated pear, then remove the pan from the heat until ready to add to the pasta.

While the sauce is simmering, bring a pot of generously salted water to a boil. Cook the pasta until 2 minutes before al dente, according to package instructions. Reserve 1/4 cup of pasta water before straining. I always save more water just in case as it is so full of starch and only adds to your sauce.

Add the pasta and the reserved pasta water to the pan with the ragu and stir gently into the ragu. Once the sauce simmers, cook gently for 2-3 minutes until the pasta is al dente. Adjust any seasoning if needed.

Serve with scallion slices and sesame seeds.

You can make the meat sauce ahead, refrigerated and slowly reheated over low heat with some water in a skillet while the pasta cooks.

Recipe by cookingwithauntjuju.com

Ham and Bean Soup

by cookingwithauntjuju.com

What is one thing you can make with leftover ham, besides ham sandwiches or a breakfast casserole? Soup – which is perfect during the cold month of January in Michigan. I often use a honey-baked ham leftover from a holiday where the ham bone is an ingredient as well as the ham. But there is often too much fat and can be too salty. This past holiday I made a simple small, boneless and well-trimmed ham – not many to feed so I used smoked ham hocks.

I especially like New York Times Cooking (you need a subscription to get the recipes) because of the many comments/suggestions given. With this recipe I did use a few of them with much success. So, there are some changes because of viewers observations and advice. I also added my own little twists! It’s one of those recipes to make your own.

See https://cookingwithauntjuju.com/2012/01/10/michigan-navy-bean-soup/ for a different, but delicious version.

Ham and Bean Soup

Recipe by Naz Deravian (New York Times), Adapted by Judi Graber

NOTE: I did not add any extra salt to this recipe. The meat, ham hocks and low-sodium chicken broth provided enough salt, just perfectly. So, do be careful with the salt shaker!

  • 3 tbsp. EVOO
  • 3 large celery sticks, diced (1 cup)
  • 2 large carrots, scrubbed or peeled, diced and divided (2 cups)
  • 1 large yellow onion (I used sweet – 2 cups)
  • 3 large garlic cloves, finely chopped
  • Kosher salt (I DID NOT ADD ANY) and 1/2 tsp. black pepper
  • 1 lb. dry navy or great Northern Beans, sorted and soaked (see comment 1)
  • 4 thyme sprigs or 1/2 tsp. dried thyme (I used 1 tsp.)
  • 2 bay leaves
  • 1 ham hock or smoked ham shank,1-1/2 to 1-3/4 lbs. (my ham hocks weighed 1-1/3 lb. and I wrapped in cheesecloth to prevent any fat or ham falling into the soup – see comment 2)
  • with many of my soups I like to add a Parmesan rind if I have one
  • 2 cups (12 oz.) ham diced into 1/2-inch cubes
  • Green onion slivers to garnish
  • onion rye croutons to garnish
  • lemon for serving
  • other toppers for serving such as sour cream or crisp bacon bits

COMMENT 1: A viewer had a suggestion she learned from a Bulks Basics Booklet at Whole Foods. The short soak method removes most of the complex sugars that cause gas. Place the beans in a pot, cover with water and bring to a boil for 3 minutes. Remove from heat, cover and let stand 4 hours minimum. Can be left up to 24 hours (I left the beans for 20 hours) and it won’t make a difference.

COMMENT 2: slit skin of ham hocks several times to expose the tendons and cartillage – this is what provides that rich gelatinous character to stock. I forgot to try this

In a large Dutch oven heat the EVOO. Add the celery, onion, garlic and half the carrots. You can add all of the carrots if you choose. I did not season – be mindful of the salt. Cook the veggies while occasionally stirring, for about 15 minutes, or until soft.

Drain and rinse the beans, then add to the Dutch oven along with the thyme, bay leaves, 1 tsp. salt (I did not add any salt) and 1/2 tsp. pepper. Add the wrapped ham hock and cover with 2 quarts of water or chicken broth (I prefer chicken broth for extra flavor). Stir, partially covered, and bring to a boil.

Once boiling, reduce to medium low and simmer, stirring occasionally, covered, until the beans are tender, about 1 hour. A suggestion was to cook 2 hours as the ham hocks would not be done in 1 hour which is what I did. Add more liquid, if necessary, to keep the beans covered. I would not do a taste test now as the salty ham will be added later.

Discard the ham hock, bay leaves and thyme sprigs if used. Some like to add the ham hock meat, optional. You might have noticed I do not like fatty meat, only the flavor. Transfer 2 cups of the soup to a blender and process until creamy, return to the pot. If you have an immersion blender you could blend right in the pot which is what I did. This step isn’t necessary though but I also follow this procedure with other recipes such as my black bean chile.

Add the ham and remaining carrots (if you divided them), partially cover and simmer for about 15 minutes until the carrots are softened. Now you can taste for seasoning – serve with a squeeze of lemon if you like and any garnishes. I added green onion slivers and onion rye croutons. The soup will thicken over time, so thin out with water or more chicken broth if desired.

Recipe by cookingwithauntjuju.com

Chile Crisp and Honey Roasted Salmon

by cookingwithauntjuju.com

A recipe worthy of a celebration with ingredients such as chile crisp (a favorite condiment at the moment) and a special savory honey from Dr. Jane Goodall’s collection of Woodland Honeys. In memory of this famous icon the world recently lost, it’s a privilege to share one of these special honeys sourced directly from the Miombo Woodlands, one of the last wild chimpanzee habitats in the world and the center of Jane’s conservation work. 5% of all sales are donated to support her conservation and community work in Tanzania that Burlap and Barrel sells.

This is a honey to use sparingly as it enhances the food you are making, it does not dominate. So, don’t use it in honey baked chicken! Woodland Honey has three flavors; amber, dark and smoked. I used the amber honey for this recipe.

Chile Crisp and Honey Roasted Salmon

Recipe by Naz Deravian (New York Times Cooking), Adapted by Judi Graber

Double the sauce ingredients to have some to serve on the side.

  • salmon fillet (the sauce makes enough for a 2 lb. salmon fillet)
  • kosher salt and pepper to taste
  • 1/4 cup mayonnaise (I did use light)
  • 2 tbsp. chile crisp (Lao Gan Ma)
  • 2 tbsp. savory Woodland Amber Honey (Burlap and Barrel)
  • grated zest from 1 medium lemon

Heat oven to 375 degrees with the rack in the center position.

Pat the salmon dry and season both sides of the salmon with salt and pepper to taste. Place the salmon on a baking dish that fits the salmon snugly, skin side down.

Combine the mayonnaise, chile crisp, honey and lemon zest. Spread over the top of the salmon. Bake until your preferred degree of doneness. As I mentioned double the sauce and serve on the side, it’s really good.

Recipe by cookingwithauntjuju.com

Another recipe I recently found comes from one of my cookbooks “Cooking in Real Life” by Lidey Heuck. She used 1 tbsp. Momofuku chili crunch plus 1 tsp. rice vinegar and 1 tbsp. honey – no mayonnaise or lemon. Enough for (2) 6 oz. fillets. Otherwise the same recipe for a quick and healthy main dish. Lidey, by the way, was Ina Garten’s personal assistant for 7 years. I can remember when Ina introduced Lidey on one of her shows after Lidey had just bought a cute New England home.

I did make the salmon with Lidey’s recipe but used chili crisp and Lao Ga Man brand. I preferred the recipe with mayo and lemon zest as it balanced the spicy flavors.

Dulce de Leche Candied Pecans

by cookingwithauntjuju.com

I always have some sweet nuts to serve guests during the holidays. They often are on a cookie table with other sweets or maybe bagged as gifts. Many nuts are wonderful lightly seasoned and/or sweetened. See three favorites at the bottom of this post. I see cashews in my future, another post from a fellow blogger.

This delightful recipe from Ben at https://www.havocinthekitchen.com/candied-pecans-easy-stovetop-recipe/ will surely become a favorite. I mean who doesn’t like dulce de leche drizzled over ice cream, fruit or cookies or heck I love it by the spoonful right out of the can! You will really enjoy these pecans covered in this scrumptious spread similar to caramel.

Dulce de Leche Candied Pecans

Recipe from Ben/ Havocinthekitchen, Adapted by Judi Graber

  • 3-1/2 cups pecan halves
  • 4 tbsp. unsalted butter, divided
  • 2/3 cup thick dulce de leche (Nestle’s La Lechera from Chile)
  • large pinch of salt
  • 1 tsp. vanilla extract

Add the pecans to a heavy bottom pan and toast them over medium-low heat, tossing occasionally, for about 10-12 minutes, until fragrant and lightly toasted.

Add 3 tbsp. of the butter to the pecans and let it melt, tossing to coat all of the nuts. Add the dulce de leche and a pinch of salt. Let it melt for about 1 minute.

Increase heat to medium and cook the nuts, stirring constantly with a spatula, until the caramel thickens for about 4 to 5 minutes. Keep an eye on the caramel mixture as it could start to stick, adjust heat if necessary.

Stir in the vanilla and remaining 1 tbsp. butter, cook for another minute or two.

Remove the nuts to a parchment lined 1/2 sheet pan, separate and spread them into a thin layer. Let the nuts cool until set. The pecans are quite sticky so I let them sit at room temperature all afternoon to firm up. I also changed the parchment paper and separated the halves quite a bit.

Recipe by cookingwithauntjuju.com

Cinnamon Glazed Almonds
Lavender and Rosemary Scented Walnuts
Cinnamon Sugar Pecans

Roasted Sweet Potatoes with Pomegranate Molasses

by cookingwithauntjuju.com

Are you looking for a side to complement your holiday ham, turkey or perhaps lamb? These sweet potatoes are the answer. I find recipes in all kinds of sources and this one comes from Burlap & Barrel’s catalog of spices they sell.

Roasted Sweet Potatoes with Pomegranate Molasses

Recipe by Burlap & Barrel, Adapted by Judi Graber

  • 4-6 sweet potatoes, cut into wedges
  • 3 tbsp. olive oil, divided
  • kosher salt and freshly ground black pepper
  • 2 tbsp. unsalted butter
  • 2 garlic cloves, minced
  • 1/2 tsp. Silk Chili (Aleppo pepper – see comment)
  • 2 tbsp. pomegranate molasses
  • 1/4 cup toasted walnuts, roughly chopped – plus more to garnish
  • fresh parsley or mint for garnish (I used dried Euphrates Mint – see comment)

COMMENT: Silk Chili also known as Marash pepper or Turkish Aleppo is a mildly spicy chili with a warm, fruity, tomato-like flavor and smooth texture. If you don’t have this spice combine 3/4 tsp. sweet paprika with 1/4 tsp. cayenne.

Euphrates Mint is a vibrant, intensely sweet and fragrant variety of dried mint. Flavor notes are peppermint, lavender, and fresh-cut grass. The dried mint I have used tastes like fresh-cut grass only. This is a special mint every cook should have.

Preheat oven to 425 degrees. Toss sweet potatoes with 2 tbsp. olive oil, salt and pepper to taste. Spread on a baking sheet in a single layer and roast 20 minutes, turn and roast another 15-20 minutes. The recipe said 25-30 minutes. I like the potatoes a little charred.

Melt butter in a small saucepan; add minced garlic and Silk Chili (aleppo pepper). Cook until fragrant for a minute. Remove from the heat and whisk in the pomegranate molasses, walnuts, 1 tbsp. olive oil and a pinch of salt if desired.

Drizzle the warm sauce over the potatoes and top with more walnuts and fresh mint if you have it. I used a dried Euphrates Mint which was a pleasant and delicious addition.

Recipe by cookingwithauntjuju.com

Calabrian Chili Cascatelli with Marcella Hazan’s Marinara

by cookingwithauntjuju.com

A seasonal pasta from Sfoglini, Calabrian Chili Cascatelli, is used to make this recipe which is a take on Marcella Hazan’s classic marinara sauce. Sfoglini is known for its shaped pasta such as vesuvius, reginetti and quattrotini and their flavored cascatelli and lumache with calabrian chili. Not only are the shapes fun to work with – which are the best to hold the sauce you are making – but a couple shapes of pasta are kicked up delightfully. Not to forget about the other pasta but you can also find hemp, eikorn or wheat giving customers quite a flavor experience.

Calabrian Chili Cascatelli with Marcella's Marinara

Recipe by Sfoglini.com, Adapted by Judi Graber

  • 8 tbsp. butter (I used unsalted because that is what I had)
  • 2 medium onions, grated (I do recommend using your food processor versus a box grater with large holes)
  • 2 (28-oz.) cans whole peeled San Marzano tomatoes
  • 1 large sprig of basil
  • kosher salt and pepper to taste
  • 1 lb. calabrian chili cascatelli (I like to use only 12 oz.)

Melt the butter in a large saucepan over medium-low heat. Add the shredded onion and cook, stirring occasionally, for about 15 minutes. Keep a close eye on the onions so they don’t brown; adjust heat if necessary.

I like to pour the tomatoes into a bowl along with a little water to rinse out the cans and chop and mash before adding to the onions. Bring to a simmer over medium heat and cook, stirring occasionally, for 45 minutes (I am assuming the pan is uncovered). Lower the heat to medium low or perhaps low if necessary. Crush the tomatoes more and lay the basil on top of the sauce while it cooks for another 15 minutes. Remove and discard the basil and season with salt and pepper to taste. You can set the sauce aside until you are ready to cook the pasta.

Bring a large pot of salted water to a boil. Cook the pasta 2 minutes from al dente, according to package directions. Strain (I would save 1/2 cup to 1 cup pasta water) and move the pasta to the tomato mixture. Stir well and simmer until all is cooked through. Serve with plenty of Parmesan cheese.

Recipe by cookingwithauntjuju.com

See also Marcella Hazan’s Tomato Sauce with Butter

Marcella Hazan’s Tomato Sauce with Butter

by cookingwithauntjuju.com

It’s been said from sources such as New York Times Cooking and Food52, that this recipe might be Marcella’s most famous and one of her easiest. First I began to receive email recipes for this tomato sauce which were basically the same as Marcella’s. Then I recently bought a new cookbook, Six Seasons of Pasta by Joshua McFadden (2024) and he had a recipe with kale in it – totally different from Marcella’s but the same basic principle of adding butter to the sauce. I never eat or use kale so this is a version I will never make. More recently a favorite pasta brand, Sflogni, sent me a recipe using a special holiday pasta, Calabrian Chili Cascatelli. I will post this recipe later…

Next, I pulled out Marcella’s cookbook Essentials of Classic Italian Cooking published in 2020 to compare. I have the thirty-fifth printing and the original was published in 1973. Changes may have been made as one viewer comments there were originally 8 tbsp. of butter! You might say this cookbook is very popular and well respected in the food community!

I was first drawn to adding butter to pesto which made a creamy sauce that was delicious. So, I knew butter would work well with a tomato sauce – sure enough it did! It’s apparent that many chefs use this brilliant idea in their own pasta creations.

Benefits of Adding Butter to Pasta Sauce:

Mellows acidity, creates a velvety texture, enhances cling and mouthfeel, improves flavor.

Marcella Hazan's Tomato Sauce with Butter

Recipe by Marcella Hazan, Adapted by Judi Graber

  • 2 lbs. fresh, ripe tomatoes or 2 cups canned Italian plum tomatoes, cut up with their juices (I used a 28 oz. can of tomatoes which is closer to 3 cups)
  • 5 tbsp. butter (I used unsalted because that is all I had but adjusted salt)
  • 1 medium onion, peeled and cut in half (I used a white onion – Vidalia is sweeter)
  • Salt
  • 1 to 1-1/2 lbs. pasta, 1 lb. is plenty and 12 oz. would have been better with the rigatoni I used ( see comment)
  • Parmesan cheese, freshly grated for the table

Comment: Rigatoni is a great choice as the sauce coats all the ridges and inside the pasta as well. There are different sizes of this pasta and all would work well. The size I used could almost be stuffed as they were on the larger size. Marcella recommends using spaghetti, penne or rigatoni.

Add the tomatoes (while cutting them up and mashing perhaps), butter, onion and salt to taste in a medium saucepan. Bring to a simmer and cook on medium low for about 45 minutes, uncovered. Stir occasionally

Cook your pasta according to package directions. I always save some pasta water and also add some water to clean out the can.

Recipe by cookingwithauntjuju.com

Turkey Sandwich Deli Style

by cookingwithauntjuju.com

If I ever pick up a sandwich at a local deli/grocery store I often look for a turkey sandwich. I especially liked this version with coleslaw (I added pure horseradish) and Russian dressing – no lettuce or tomato. Serve with pickles, coleslaw and/or chips and you have a nice lunch or a light dinner.

This is a sandwich made to your taste; I decided to follow the recipe even though I have my own recipes for coleslaw and Russian dressing. It’s fun to try new versions and get new ideas. So, use this post as a guideline to make your own special Turkey Sandwich Deli Style. I really enjoyed the combination the authors created.

This recipe has been in my draft file for some time now and it won out over a few newer recipes. I had a few ideas of what I was going to do with the leftover turkey besides these sandwiches such as Ronit’s Turkey meatloaf https://ronitpenso.wordpress.com/2016/11/20/turkey-leeks-and-potatoes-meatloaf/ – no ground turkey here but white breast turkey. The Wok’s Turkey Lo Mein https://thewoksoflife.com/turkey-lo-mein/ was another recipe I have on my “to make list” uses shredded turkey and is a blend of American/Chinese cuisines.

Turkey Sandwich Deli Style

Recipe by Clinton St. Baking Company – 2010 by Dede Lahman and Neil Kleinberg, Adapted by Judi Graber

Sandwich:

  • 2/3 cup Tartar Sauce (see recipe below)
  • 8 slices rye bread, toasted, using my panini had excellent results as it melted the cheese and warmed the sandwich up
  • 2 lbs. fresh turkey breast, sliced thin (could be smoked or honey, etc.)
  • 2 cups coleslaw, plus more for serving (homemade or use recipe below)
  • 16 thin slices Swiss cheese

Tartar Sauce + 1/3 cup ketchup = Russian dressing (this is delicious)

  • 1/4 cup coarsely chopped sour pickles (I sustituted dill pickles)
  • 1/4 cup drained, coarsely chopped capers
  • 1/4 cup yellow onion, finely diced
  • 2 tbs. coarsely chopped fresh parsley
  • 1-1/2 cups mayonnaise such as Hellmann’s or Best Foods
  • Juice of half a lemon
  • 1 tsp. Tabasco sauce
  • 1 tsp. Worcestershire sauce
  • salt and ground black pepper to taste
  • Add 1/3 cup ketchup and stir well

Combine the pickles, capers, onion and parsley in a bowl. Whisk in the mayonnaise, lemon juice, Tabasco and Worcestershire sauce until combined. Season with salt and pepper; then add the ketchup.

Coleslaw:

  • 8 cups mixed shredded cabbage; 6 cups green and 2 cups red (I used a packaged mix)
  • 1 medium carrot, julienned (I also used pre-sliced carrot slivers)
  • 1 cup mayonnaise, Hellmann’s or Best Foods
  • 1/2 cup sour cream
  • 1/4 cup finely diced white or sweet onion
  • 1-1/2 tbsp. sugar
  • 1 tbsp. white wine vinegar
  • 1 tbsp. pure horseradish – I added
  • 3/4 tsp. kosher salt
  • 3/4 tsp. ground black pepper

Combine the cabbage and the carrot. Whisk together the mayonnaise, sour cream, onion, sugar,vinegar, pure horseradish, salt and pepper. Add the dressing to the cabbage mixture and mix until well combined.

Assemble:

Spread 2 tbsp. dressing on each slice of bread.

Top each of 4 slices of bread with 1/2 lb. turkey, scant 1/2 cup coleslaw and 4 slices Swiss cheese. Top each with the remaining 4 slices of bread to make sandwiches. Serve with potato chips, extra coleslaw and/or pickles.

Recipe by cookingwithauntjuju.com

Easy Pecan Pie Bars

by cookingwithauntjuju.com

Heavenly, best describes these delicious pecan pie bars. Easier to make than a pecan pie and you can get at least 24 servings which makes this dessert an ideal recipe for a crowd. These pecan pie bars are rich with the buttery crust and pecan laden filling so all you need is a small taste. King Arthur Baking has 49 Best Fall Recipes, Ranked and these scrumptious bars are Ranked No. 9 – I certainly can see why as I nibble away at one of the edges!

Easy Pecan Pie Bars

Recipe by baker Cristal Paredes as shared with King Arthur Baking, Adapted by Judi Graber

Crust:

  • 18 tbsp. unsalted butter, room temperature
  • 3/4 cup light brown sugar, packed
  • 3 cups AP flour
  • 1/2 tsp. table salt
  • Pecans 2 cups roughly chopped

Preheat the oven to 325 degrees. Grease a 9×13″ pan (the inside of my pan was 8-1/2 x 11-1/4), then line with parchment paper. You want the paper to extend up and over the sides of two opposite sides. This will become a sling to remove the pecan pie bars from the pan. I had a lip on two sides of my pan so I used a paper clip on each side to keep the parchment from falling onto the crust.

Beat the softened butter and brown sugar until smooth using your portable hand mixer or flat beater of your stand mixer. Add the flour and salt 1/3 at a time and mix until just combined. You want it to be crumbly and not forming a dough.

Transfer the dough mixture to the prepared pan and spread out with your fingers; firmly press the dough into an even layer. Should the dough start to stick refrigerate it for a few minutes and then continue on. Prick the dough all over with a fork – for me this is where it stuck. I just dipped the fork lightly into flour first before poking the dough.

Bake the crust for 28 to 32 minutes until lightly golden. Remove from the oven and spread out all the pecans on top of the crust.

Make your filling next.

Filling:

  • 12 tbsp. unsalted butter
  • 1/2 cup light brown sugar
  • 1/3 cup honey (I used a wildflower honey)
  • 3 tbsp. heavy cream or milk (I actually used skim milk)
  • 3 tbsp. granulated sugar
  • 1/2 tsp. table salt

Combine the above ingredients in a saucepan over medium-high heat. Cook, stirring often, until the mixture has started to boil

Pour the filling evenly over the crust and pecans – use a spatula if you need to. Bake for 25-30 minutes or until the filling is bubbling across the surface.

Remove from the oven and allow to cool completely before removing from the pan. Having a sling really makes it easy to get the pecan pie bars out of the pan before you cut them.

These bars will store well-wrapped on the counter for several days. They also freeze well!

COMMENT: There is a lot of butter and I have rechecked the recipe and that is the amount given by King Arthur Baking – 30 tbsp. total between the shortbread crust and the filling! You can go online and see for yourself…

Recipe by cookingwithauntjuju.com

Acorn Squash Stuffed with Sausage, Apples, Cranberries and Fresh Herbs

by cookingwithauntjuju.com

Acorn squash is one vegetable that I don’t make very often, probably because they are so hard to cut. However, you can bake the whole squash in a 400 degree oven for 20 minutes to make it easier to cut. Allow to cool to the touch and then proceed with your recipe. They make an excellent vessel for your dressing this holiday season – just use the smaller ones.

Speaking of “dressing” versus “stuffing” they were once thought of as two separate entities. But recently, food safety groups and culinary professionals have advised against stuffing a turkey because of a risk of cross-contamination. To be honest I never did!

I recently made Butternut Squash with Macaroni and Cheese and I bought the flesh already cubed – very easy. So, there are ways to get around cutting these tough vegetables and saving your fingers!

When I was ready to post I decided to look at my dressing recipes and sure enough one of them was a larger version of basically the same recipe but baked in a casserole for a crowd. This is an Ina Garten recipe where I commented that it was the best one I had made. See Traditional (family recipe), Cherry Pecan (Martha Stewart) and Sausage Dressing in the Slow Cooker (King Arthur Flour).

Sausage, Cranberries and Apple Dressing With Fresh Herbs

This recipe today comes from a fellow blogger https://backroadjournal.wordpress.com/2025/10/25/delicious-sausage-apple-and-cranberry-stuffed-acorn-squash-recipe/. It sounded like a perfect dish for the Fall and a great vessel for serving dressing. It’s a recipe that can be made to taste with various ingredients. All you need is a combination of protein, vegetables, fruit, grains and or nuts, perhaps cheese and a variety of Fall herbs such as sage, rosemary and thyme. Of course you can use your own favorite dressing or follow the guidelines in this post. Karen also included breadcrumbs; she did recommend homemade. I used Panko as she suggested for a substitute; personally I didn’t care for them – too crispy and I would prefer a softer texture of cubed bread.

Acorn Squash Stuffed with Sausage, Apples, Cranberries and Fresh Herbs

Recipe by backroadjournal, Adapted by Judi Graber

Enough filling for 2-4 halves

  • acorn squash
  • 1 tbsp. olive oil and 1 tbsp. unsalted butter
  • sweet Italian sausage, 4-6 oz. (I ended up using 3 links or 7 oz)
  • 1/2 cup onion (I used white), diced small
  • 3 garlic cloves, minced
  • 1 large stalk celery, diced small
  • fresh rosemary, sage and thyme leaves, minced to taste
  • kosher salt and black pepper to taste
  • 1`/2 Granny Smith apple (I used Honeycrisp), diced small
  • 2/3 cup homemake breadcrumbs, toasted (I did use her substitute of Panko and didn’t care for the crispy texture – personally would prefer bread cubes) cooked rice could be used
  • 2-3 tbsp. dried cranberries, chopped (I would add more as I could not taste this small amount)
  • chicken broth to moisten if needed

I advise pre-baking the squash in a 400 degree oven to soften the squash making it easier to cut. Regardless, place the squash on a clean kitchen towel (so it doesn’t slip) and cut off a thin slice on the top and bottom. Then cut the squash in half and scoop out the seeds and stringy membrane (save the seeds to bake as they make a wonderful snack). Rub the flesh of each half with EVOO (be sure all the seeds are gone) and bake flesh side down on parchment paper or silicone mat for 30 minutes. The edges will start to caramelize and the flesh can be easily pierced with a fork.

While the squash are baking make your filling. Melt the olive oil and butter and add the sausage, cooking until no longer pink while continuously breaking it up. Next add the onion and celery and saute for a few minutes. Add the garlic, fresh herbs, and salt and pepper to taste; cook another minute or two. Stir in the apple and cook until softened.

Remove from the heat and add the breadcrumbs (I would prefer using bread cubes such as sourdough) toasted and cranberries.

Adjust seasoning and add chicken broth, or maybe some white wine, if needed to moisten.

Turn the squash halves over and stuff each one with filling. Bake until heated through for about 15 minutes. The filling can be made the day before.

Recipe by cookingwithauntjuju.com