Acorn Squash With Sausage Bread Stuffing Food

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SAUSAGE-STUFFED ACORN SQUASH



Sausage-Stuffed Acorn Squash image

The combination of the sausage with the different spices and the sweetness from the cranberries really turn your average garden acorn squash into a dish that makes you feel like the professional home cook that you are. Perfect for serving at dinner parties or for a nice quiet meal at home.

Provided by Shyla Lane

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h23m

Yield 2

Number Of Ingredients 13

1 ½ cups cubed French bread, crusts removed
¼ teaspoon ground cinnamon
¼ teaspoon ground sage
¼ teaspoon sumac powder
¼ teaspoon ground white pepper
¼ teaspoon ground cloves
1 acorn squash, halved and seeded
½ teaspoon olive oil
¾ cup vegetable stock
4 ounces ground sausage
2 tablespoons dried cranberries
2 tablespoons pecans, broken into small pieces
1 teaspoon diced fresh thyme

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes on a baking sheet.
  • Toast bread in the preheated oven, stirring occasionally, 10 to 15 minutes.
  • Mix cinnamon, sage, sumac, white pepper, and cloves together in a small bowl.
  • Brush acorn squash halves with olive oil. Sprinkle 3/4 teaspoon of the cinnamon mixture evenly over both halves. Transfer to a baking sheet.
  • Bake acorn squash in the preheated oven until tender, about 30 minutes. Scrape flesh with a fork to loosen slightly.
  • Combine toasted bread and vegetable stock in a pot over medium-low heat. Stir bread around to soak up the vegetable stock and warm up, about 3 minutes. Transfer to a large bowl.
  • Cook and stir sausage in a large skillet over medium heat until browned, about 5 minutes. Stir into the bread in the bowl. Add remaining cinnamon mixture, cranberries, pecans, and thyme; stir until evenly mixed.
  • Divide bread mixture between the acorn squash halves.
  • Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 49.8 g, Cholesterol 32 mg, Fat 19.5 g, Fiber 6 g, Protein 13.6 g, SaturatedFat 5 g, Sodium 779.7 mg, Sugar 11.4 g

SAUSAGE-STUFFED ACORN SQUASH



Sausage-Stuffed Acorn Squash image

Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 cup chopped onion
1 cup fresh spinach, finely chopped
1/2 cup dried cranberries
1-1/2 cups soft bread crumbs
1 large egg
2 tablespoons 2% milk

Steps:

  • Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

Nutrition Facts : Calories 485 calories, Fat 23g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 843mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 5g fiber), Protein 25g protein.

ACORN SQUASH WITH SAUSAGE BREAD STUFFING



Acorn Squash With Sausage Bread Stuffing image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h15m

Yield Six servings

Number Of Ingredients 11

3 large acorn squash, halved crosswise, seeds and fibers scooped out
1 teaspoon unsalted butter
1 medium onion, peeled and chopped
12 ounces breakfast-style pork sausage
2 teaspoons dried thyme
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup toasted pecan halves
4 cups of 1/4-inch cubes of lightly toasted sourdough bread
3/4 cup chicken broth, homemade or low-sodium canned
4 teaspoons chopped fresh Italian parsley

Steps:

  • Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh. Place in a large roasting pan and set aside.
  • Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes. Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
  • Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 45 minutes. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 14 grams, Carbohydrate 46 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 807 milligrams, Sugar 3 grams, TransFat 0 grams

STUFFED SQUASH



Stuffed Squash image

Provided by Alton Brown

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

4 small acorn squash, 1 to 1 1/4 pounds each
2 tablespoons unsalted butter, cut into 4 pieces
1/2 pound ground pork
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1/2 cup white wine
1 1/2 cups cooked rice
1 (10-ounce) package frozen spinach, completely thawed, drained and chopped
1/2 cup toasted pine nuts
1 1/2 teaspoons dried oregano
Generous pinch kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
  • In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
  • Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH



Sunny's Italian Sausage-Stuffed Acorn Squash image

Provided by Sunny Anderson

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

2 acorn squash, halved through the stem to the base and seeds removed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 links (8 ounces) spicy Italian sausage, casings removed
1/2 cup chopped red onions
1/4 teaspoon hot Hungarian paprika
1/4 teaspoon pumpkin pie spice
6 fresh sage leaves, finely chopped
1 stalk celery, finely chopped
1 red bell pepper, seeded and finely chopped
Kosher salt and freshly ground black pepper
1/2 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped walnuts
1/4 cup dried cranberries, finely chopped
Chopped fresh parsley, for garnish

Steps:

  • For the squash: Preheat the oven to 400 degrees F.
  • Place the squash on a baking sheet flesh-side up and rub with the olive oil. Season liberally with salt and pepper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Allow to cool until easy to handle.
  • Lower the oven temperature to 350 degrees F.
  • Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.
  • For the filling: In a large pan on medium-high heat, add the olive oil and sausage. While cooking, break the sausage into bits like ground meat with a wooden spoon. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Cook until the sausage is done and the vegetables are tender.
  • Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm.

SAUSAGE STUFFED ACORN SQUASH



Sausage Stuffed Acorn Squash image

Acorn squash stuffed with sausage, spinach, dried cranberries and stuffing. Ready in less than 30 minutes. I modified this recipe from Simply Delicious.

Provided by ratherbebaking

Categories     One Dish Meal

Time 30m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 8

2 medium acorn squash
1 lb spicy bulk sausage
1/2 cup onion, chopped
1 egg
2 tablespoons milk
1 cup fresh Baby Spinach, finely chopped
1 1/2 cups herb seasoned stuffing mix (crushed)
1/2 cup dried cranberries

Steps:

  • Cut squash in half, remove seeds.
  • Place squash cut side down in a microwave safe dish.
  • Cover and microwave on high for 10-12 minutes or until tender.
  • Cook sausage and onion in a large skillet until sausage is no longer pink.
  • Drain if needed.
  • In a large bowl, beat egg and milk, stir in spinach, stuffing, cranberries and sausage mixture.
  • Stuff squash with sausage mixture.
  • Cover and microwave 2-3 minutes or until heated through.

Nutrition Facts : Calories 428.1, Fat 24.8, SaturatedFat 6.9, Cholesterol 165.2, Sodium 647.4, Carbohydrate 26.6, Fiber 4.2, Sugar 1.5, Protein 26.4

STUFFED ACORN SQUASH



Stuffed Acorn Squash image

Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!

Provided by Weavre

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h10m

Yield 2

Number Of Ingredients 8

1 acorn squash, halved and seeded
4 tablespoons butter, divided
4 tablespoons brown sugar, divided
2 cups dry bread stuffing mix, divided
1 ½ cups chicken broth, divided
salt and pepper to taste
garlic powder to taste
onion powder to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
  • Bake in preheated oven for 60 minutes, or until squash is very tender.

Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g

SAUSAGE STUFFED ACORN SQUASH



Sausage Stuffed Acorn Squash image

We love when acorn squash comes back into season and this sausage stuffed one is a great fall dinner. Crumbled sausage, sauteed bell peppers, and onions are delicious inside the squash. Mixing that with bread stuffing and poultry seasoning makes the stuffing very flavorful. We recommend sprinkling the cheddar cheese on top for...

Provided by joan edwards

Categories     Pork

Time 1h

Number Of Ingredients 11

4 acorn squash
dash(es) salt and pepper
4 tsp butter
4 tsp honey
3/4 lb country sausage
1/2 c bell pepper, chopped
1/2 c onion, chopped
1 c chicken broth
2 c cubed herb stuffing
1/2 Tbsp Bell's poultry seasoning, or to taste
shredded cheddar cheese, if desired

Steps:

  • 1. Preheat oven to 350. Halve acorn squash, remove seeds.
  • 2. Place cut side down in 1-inch water.
  • 3. Bake for 45 minutes or until tender.
  • 4. While squash is cooking saute sausage, pepper, and onion.
  • 5. Add chicken broth and bring to a boil.
  • 6. Add stuffing.
  • 7. Remove from heat and let stand 5 minutes.
  • 8. Add Bell's seasoning and fluff all ingredients.
  • 9. Drain squash. Add a dash of salt and pepper, butter, and honey to each half. Fill each squash half with the sausage stuffing mixture.
  • 10. Bake 15 minutes or until hot.
  • 11. Top squash with shredded cheddar cheese the last 5 minutes of baking. Enjoy!

SAUSAGE STUFFED ACORN SQUASH



Sausage Stuffed Acorn Squash image

Acorn squash was one of my favorite foods when I was growing up. I liked it plain, roasted, with butter and salt and pepper in the well, no sugar, just like my mother always made it. So delectable... This one stuffed with sausage and pineapple sounds pretty good too. From Mom's Woman's Day "Collector's Cookbook,"...

Provided by Marcia McCance

Categories     Other Side Dishes

Number Of Ingredients 9

2 medium acorn squash, halved and seeded
water for steaming
1 Tbsp butter, melted
1/2 lb sausage meat (any)
1/2 medium onion, chopped
1/2 c celery, chopped
1 c soft bread crumbs or panko
1 can(s) (8 ounce) crushed pineapple in juice, undrained
to taste salt and pepper

Steps:

  • 1. STEAM THE SQUASH IN OVEN: Place squash halves cut side down in shallow roasting pan. Add water to about 1/4-inch depth.
  • 2. Bake 400 F oven 25 minutes -- remove from oven and turn cut side up in pan. (To keep halves steady, place clean jar lids in pan and set squash halves in lids.)Brush edges with butter.
  • 3. STUFFING: In skillet saute onion, celery and sausage until lightly browned. Drain the fat
  • 4. Add crumbs, pineapple, salt and pepper, then spoon into squash halves.
  • 5. Bake 400 F 25 minutes or until squash is fork-tender.

STUFFED ACORN SQUASH



Stuffed Acorn Squash image

Experience the delicious flavor of this Stuffed Acorn Squash. This Stuffed Acorn Squash includes stuffing mix, apples and raisins and other tasty fixin's.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 6 servings

Number Of Ingredients 5

3 large acorn squash, cut in half
1/2 lb. Italian sausage
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup chopped apple
1/2 cup raisins

Steps:

  • Preheat oven to 350°F. Place squash, cut sides down, on foil-lined 15x10x1-inch baking pan; cover. Bake 30 minutes.
  • Meanwhile, remove casing from sausage. Crumble sausage into small skillet. Cook until no longer pink; drain.
  • Prepare Stuffing as directed on package, except decrease butter to 3 Tbsp. Add sausage, apple and raisins; mix lightly.
  • Turn squash over. Spoon 3/4 cup of the stuffing mixture into each squash half; cover with foil. Bake an additional 30 minutes or until squash is tender, removing foil for last 10 minutes of baking time.

Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 690 mg, Carbohydrate 56 g, Fiber 5 g, Sugar 13 g, Protein 10 g

ACORN SQUASH WITH LEFTOVER STUFFING



Acorn Squash with Leftover Stuffing image

Our Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

3 small acorn squash
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chicken bouillon granules
2 tablespoons boiling water
2 cups cooked stuffing
1/4 cup grated Parmesan cheese, optional
1 teaspoon paprika
Chopped fresh parsley, optional

Steps:

  • Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.

Nutrition Facts : Calories 240 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 680mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY



Sausage and Apple Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese

Provided by Tasty

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese

Steps:

  • Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
  • Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
  • Drizzle each squash half with olive oil, salt, and pepper.
  • Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
  • While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
  • Add Garlic and Sausage, until sausage is browned on all sides.
  • Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
  • Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
  • Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams

SAUSAGE AND APPLE STUFFED ACORN SQUASH



Sausage and Apple Stuffed Acorn Squash image

Sweet squash and spicy sausage...Mmmm! A great fall dish. I made this recipe up after searching for the perfect stuffed squash recipe-I think this is it!The stuffing would also be delicious in turkey or chicken. The squash can be cooked ahead of time-you may need to bake longer after stuffing.

Provided by Kaarin

Categories     One Dish Meal

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

2 acorn squash, halved and seeded
1 tablespoon butter, melted
1/4 teaspoon garlic salt
1/4 teaspoon ground sage
1 lb pork sausage (regular seasoning)
1/2 cup onion, finely chopped
1 celery rib, finely chopped
4 ounces mushrooms, chopped
2 apples, cored and chopped (macintosh)
1 cup fine breadcrumbs
1/2 teaspoon sage
salt and pepper
1 egg, beaten
2 tablespoons fresh parsley, chopped

Steps:

  • Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
  • Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
  • Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
  • Combine the pork, vegetables, and breadcrumbs in a large bowl.
  • Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
  • Stir in the egg and parsley.
  • Fill the squash halves with stuffing-they should be slightly mounded.
  • Return to oven and bake, covered, for 20 more minutes, until the egg is set.
  • Garnish as desired with parsley and shredded romano cheese.

Nutrition Facts : Calories 646.1, Fat 36.1, SaturatedFat 12.6, Cholesterol 135.8, Sodium 981.4, Carbohydrate 58, Fiber 7.5, Sugar 12.8, Protein 25.6

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From happyfood.tech


STUFFED ACORN SQUASH - SPEND WITH PENNIES
Keep the festive food vibe going with this ultra-cozy stuffed acorn squash recipe! Sweet and tender squash filled with a savory cranberry sausage stuffing and baked until golden. This is a family favorite. Savory Stuffed Squash. Acorn squash is a fall favorite that’s healthy, filling, and easy to cook! Use leftover stuffing (or even sausage or cornbread dressing). Swap out boxed …
From spendwithpennies.com


SAUSAGE STUFFED ACORN SQUASH - JOHNSONVILLE.CA
Recipes Sausage Stuffed Acorn Squash. Back to Recipes Print. Pinterest; dinner, savoury. Packed with juicy apples and sizzling sausage, this recipe is both easy and delicious! 20. Prep Time. 70. Cook Time. 6. Servings. What You Need. 1 pkg (13.23 ounces/375 g) Johnsonville Mild Italian Sausage Meat; 2-3 acron squash, halved; 1 tbsp butter; 1/2 tbsp ground sage; 1/4 tbsp …
From johnsonville.ca


VEGETARIAN STUFFED ACORN SQUASH RECIPE WITH CORNBREAD ...
Gather the ingredients and preheat oven to 400 F. The Spruce / Victoria Heydt. Slice each acorn squash in half and remove the seeds. Brush the squash with the softened margarine and set aside. The Spruce / Victoria Heydt. In a large skillet, saute the onion, celery, and apple in the olive oil for 6 to 8 minutes.
From thespruceeats.com


ITALIAN SAUSAGE & MUSHROOM STUFFED ACORN SQUASH ...
How to Serve Sausage Stuffed Acorn Squash. After 25 minutes of roasting, take the squash out of the oven, turn them over and add the stuffing. Top with the breadcrumb mixture then bake for 20 more minutes. Aren’t they pretty? My Italian Sausage & Mushroom Stuffed Acorn Squash is the ideal fall side dish or can stand on its own as the main ...
From charlotteshares.blog


ACORN SQUASH STUFFED WITH SAUSAGE - COOK BETTER THAN MOST ...
Acorn Squash Stuffed with Sausage. Food & Recipes, Main Courses, Uncategorized, Veggies | 1 comment. With fall just around the corner, squash of every kind has been showing up in the grocery stores. Acorn squash happens to be one of my favorites. I usually slice it in half and microwave it with butter and OJ concentrate for a simple side. But once in a while, I stuff it with …
From cookbetterthan.com


ACORN SQUASH WITH SAUSAGE BREAD STUFFING RECIPE - FOOD NEWS
Acorn Squash With Sausage Bread Stuffing Recipe. Cut the squash in half lengthwise. Use a soupspoon to scoop out the seeds and discard them. Arrange the squash cut-side-up on a rimmed baking sheet and rub its flesh with the olive oil and ½ teaspoon of the salt. Bake the squash until the flesh is fork tender—about 45 minutes. This recipe makes 2 meals – one to …
From foodnewsnews.com


SAUSAGE STUFFED ACORN SQUASH ...
This Sausage Stuffed Acorn Squash is practically a meal itself. The flavorful sausage stuffing is packed with flavor and provides a mouthwatering opportunity to enjoy this fall favorite. Sausage Stuffed Acorn Squash Recipe An absolute fall favorite, acorn squash is versatile, savory with a slightly sweet flavor. It's scrumptious on it's own or ...
From melissassouthernstylekitchen.com


CORNBREAD DRESSING STUFFED ACORN SQUASH - COOKING FOR KEEPS
Instructions. Preheat oven to 400 degrees. Cut ends off of acorn squash, so you can stand both ends up straight. Cut in half. Try to make sure to leave enough of the end so there is a bottom for the stuffing to rest in. Brush the squash on all sides with three teaspoons of olive oil. Sprinkle with salt and pepper.
From cookingforkeeps.com


SAUSAGE-STUFFED ACORN SQUASH RECIPE: HOW TO MAKE IT
Microwave, covered, on high until tender, 10-12 minutes. Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened.
From stage.tasteofhome.com


STUFFED ACORN SQUASH (FARRO, SAUSAGE, & APPLES) - RACHEL ...
Bake for 40-50 minutes or until fork tender. While the squash roasts, heat one teaspoon of olive oil in a large frying pan over medium-high heat. When the oil is shimmering and hot, add the sausage, onion, and celery and cook until sausage is cooked through, breaking the sausage up into crumbles as it cooks.
From rachelcooks.com


ACORN SQUASH WITH SAUSAGE BREAD STUFFING BEST RECIPES
Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss …
From cookingtoday.net


STUFFED ACORN SQUASH WITH SAUSAGE AND APPLES - THE ...
Cold-weather comfort food! This Sausage Stuffed Acorn Squash with apples, spinach and cranberries is an entire meal in one dish. While it looks impressive enough for entertaining, the easy dinner is ready in just 30 minutes. Perfect for busy weeknights! Sausage Stuffed Acorn Squash. This easy sausage and spinach stuffed acorn squash tastes like a …
From theseasonedmom.com


STUFFED ACORN SQUASH - GIRL WITH THE IRON CAST
Using a spoon, evenly add the stuffing into the acorn squashes. In a small bowl, mix together the panko bread crumbs and parmesan cheese. Sprinkle over the top of each acorn squash. Place the stuffed squashes into the oven for 15 minutes. The breadcrumbs/parmesan should be toasted brown.
From girlwiththeironcast.com


ACORN SQUASH BREAD RECIPES
Preheat oven to 350 [degrees] F. Wash, halve, and remove seeds from squash. Cut a 1-inch-thick slice off one of the squash halves; set aside. Place squash halves, cut sides down, in a baking dish. Bake for 50 to 55 minutes or until tender. Remove pulp from squash; discard shells. Measure 1 cup. Place the 1 cup of squash in a medium saucepan ...
From tfrecipes.com


SAUSAGE-STUFFED ACORN SQUASH - TASTE OF THE SOUTH
Remove from heat; add Parmesan, bread crumbs, and sage, stirring gently to combine. Arrange acorn squash halves in prepared dish. Rub squash with olive oil and salt. Evenly distribute sausage mixture into each squash, and cover baking dish with foil. Bake until squash is tender, about 1 hour. Uncover and bake until browned, 15 to 20 minutes more.
From tasteofthesouthmagazine.com


ROASTED ACORN SQUASH WITH CORNBREAD SAUSAGE STUFFING
While acorn squash is baking, remove sausage from casing and cook over medium heat until brown. Drain and set aside. In same pan, add butter, celery and onion and sauté until translucent. Season with salt, pepper and poultry seasoning. Add sausage back into the pan along with 4 cups of cubed cornbread and 1 cup of cranberries.
From thefarmgirlgabs.com


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