This post was sponsored by Hood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
And I’m not even talking about pumpkin spice flavored everything. I like REAL pumpkin, REAL squash, REAL sweet potatoes, and cinnamon, nutmeg, and ginger too. I love getting together for all of the holidays, right in a row, with Halloween, Thanksgiving, Chanukah, Christmas, and New Year’s. Oh boy. This year looks different for many, if not all, of us, but I think there’s a lot of room for beauty and celebration too. We’ve been hanging at home because we have a newborn, and we look forward to many small get togethers with family throughout the end of this year.
Roasted Acorn Sausage with Sour Cream Drizzle:
And first, the sour cream. The Hood Sour Cream! It’s no secret that it’s a staple in our household for mealtime with family, and even more so during the holidays. What I love about this recipe is that it uses Hood Sour Cream in two ways – into the “filling” of the roasted acorn sausage, and then in an optional drizzle I like to put over the squash. If you do without the drizzle, you’ll still experience the wonders of the filling in the squash. And Hood Sour Cream is made with high quality ingredients, so whether it’s a special holiday, or any other day, you can serve the best!
Also, Hood Sour Cream comes from farmers who pledge not to use artificial growth hormones (rBST), and it’s made with real Hood Milk and Cream. We love the tub containers, but we also love that Hood Sour Cream uses an easy to use squeeze bottle with convenient and flexible packaging. It’s ideal for tacos, potatoes, and more. No doubt about it, Hood Sour Cream elevates your favorite recipes for holidays, and turns something ordinary into extraordinary. So delicious!
What You Need:
2 acorn squash (we used medium sized)
Salt & Pepper
1 pound pork apple sausage (or any sausage)
½ cup chopped celery
1 cup chopped apple (we used Ginger Gold)
½ cup Hood Sour Cream
Equal parts fresh sage or parsley, sour cream, honey, and honey mustard
What You Do:
1 – Cut your two squashes in half lengthwise (from stem to blossom).
2 – Then take a large spoon to scoop out your seeds.
3 – Line a 9×13 inch baking pan with foil, and brush the insides of squash halves with olive oil.
4 – Sprinkle them with salt and pepper as well, and then turn them face down in pan.
5 – Roast them (uncovered) for 45 minutes at 350°F.
6 – Meanwhile cook sausage and celery over medium-high heat in a skillet until sausage is browned.
7 – Then add the apple, and cook for three minutes more, stirring occasionally.
8 – Drain off fat, and then combine egg and Hood Sour Cream in a small bowl, and stir into sausage mixture.
9 – Remove squash halves from the oven and turn them face up, and fill the halves with sausage mixture.
10 – Then, roast them (uncovered) for 20 minutes more until squash is tender.
11 – Lastly, drizzle with the sour cream/parsley or sage/honey/mustard mixture and enjoy!
And that’s it! Roasted Acorn Sausage perfection. It is so good, and make sure to eat it when it’s fresh out of the oven and totally hot and delicious.
So do you ever make Roasted Acorn Sausage recipes?