SAUSAGE-STUFFED ACORN SQUASH
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
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.
SAUSAGE AND APPLE STUFFED ACORN SQUASH
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
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
SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY
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
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
STUFFED ACORN SQUASH
This stuffed acorn squash recipe is fall stuffed into a squash. Oven roasted acorn squash, stuffed with Italian sausage, apples, sage, thyme, and topped with crunchy parmesan panko. This easy acorn squash recipe is the perfect dinner and also is great leftover. This stuffed acorn squash is a must make all season long!
Provided by Stephanie
Categories Pork
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Using a sharp chef's knife, carefully cut the acorn squash in half. Cut a flat spot on the bottom so the acorn squash does not roll around while roasting. Using a spoon, scoop out the seeds and stringy pulp, discard. Careful not to scoop too far through the bottom or it will cause a hole and the stuffing will later fall out.
- Brush olive oil evenly onto the squash. Sprinkle a pinch of kosher salt and black pepper onto each squash to season.
- Roast for 30 minutes until you can just pierce with a fork (it will be going back into the oven with the stuffing to finish cooking through). [see note]
- While the acorn squash is roasting, in a dutch oven over medium/high heat, add in the 3 tbsp of olive oil and the Italian sausage. Fully cook the sausage through, about 8 minutes. Using a slotted spoon, remove the sausage and leave the oils/small bits in the pan. Set the sausage aside.
- Lower the heat to medium, add in the diced onion and celery, sauté for 4 minutes until they begin to soften. Add in the apples, sage, thyme, garlic, a pinch of kosher salt, fresh ground black pepper, and crushed red pepper flakes. Sauté for 4 minutes. Return the sausage back into the dutch oven with the vegetables and stir to combine. Allow flavors to meld for 3 minutes.
- 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. Remove from the oven and serve.
Nutrition Facts : Calories 512 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 35 grams fat, Fiber 6 grams fiber, Protein 22 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 131 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
STUFFED ACORN SQUASH
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
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
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
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
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
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.
ACORN SQUASH WITH KALE AND SAUSAGE
Feel-good food: New research shows the vitamin C in acorn squash may help boost your mood.
Provided by Larraine Perri
Categories Bake Thanksgiving Dinner Sausage Kale Squash Fall Healthy Self Sugar Conscious
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.
CORNBREAD DRESSING STUFFED ACORN SQUASH
If you're having a small Thanksgiving, then this Cornbread Dressing Stuffed Acorn Squash would be the perfect addition. Sliced acorn squash is stuffed with a classic cornbread stuffing and baked. The perfect individual size!
Provided by Nicole
Categories Side Dish
Time 45m
Number Of Ingredients 13
Steps:
- 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. Place flesh-side down on a large, rimmed baking sheet. Roast for 30 minutes.
- While the squash roasts, make the stuffing. Add sausage to a medium non-stick skillet. Set on a medium-high heat and use a wooden spoon to break it up, cook until browned. Add a teaspoon of olive oil along with celery, onion, sage and 1/2 teaspoon salt. Saute until slightly softened, 5-6 minutes.
- Add bread, cornbread, butter, poultry seasoning, chicken stock, egg, hot sausage, veggies and remaining 1/4 teaspoon salt to a medium bowl. Stir to combine. Season to taste with salt and pepper.
- Once the squash roasts for 30 minutes, remove from the oven. Use a spatula to flip the squash over, then evenly divide the stuffing between the squash. Place back in the oven for another 25-30 minutes until the squash is soft and stuffing is crisp and golden brown.
Nutrition Facts : ServingSize 1 squash with stuffing, Calories 296 kcal, Carbohydrate 41 g, Protein 8 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 599 mg, Fiber 4 g, Sugar 4 g
ACORN SQUASH WITH LEFTOVER STUFFING
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
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.
ACORN SQUASH WITH SAUSAGE BREAD STUFFING
Provided by Molly O'Neill
Categories dinner, main course
Time 1h15m
Yield Six servings
Number Of Ingredients 11
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
ACORN SQUASH WITH SAUSAGE
I usually see sweet recipes for acorn squash. I like this one because it uses the squash as a main dish. This is warm and filling, perfect for an autumn day. This recipe came from Colorado Collage.
Provided by Sisty Gin
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put squash halves, cut side down, in microwave-safe dish.
- Add 1/4 inch water.
- Cover with plastic wrap.
- Cook on high for 15-20 minutes or until tender when pierced with fork.
- (Or bake in 350 degree oven for 50-60 minutes.) In large skillet, heat canola oil over medium heat.
- Add onion and mushrooms.
- Cook 5 minutes.
- Add bell pepper and garlic.
- Cook 1 minute.
- Remove from skillet with slotted spoon.
- Drain on paper towels.
- Discard drippings.
- In same skillet, brown and crumble sausage over medium-high heat.
- Drain.
- Add onion mixture and bread cubes.
- Season with pepper to taste.
- Reduce heat to medium.
- Cook 3 minutes, stirring occasionally.
- Remove squash from microwave, carefully removing plastic wrap.
- Turn squash cut sides up.
- Spoon 1/4 of sausage mixture into each squash half.
- Top with parmesan.
- Serve immediately.
VEGETARIAN STUFFED ACORN SQUASH RECIPE WITH CORNBREAD STUFFING
Steps:
- Gather the ingredients and preheat oven to 400 F.
- Slice each acorn squash in half and remove the seeds. Brush the squash with the softened margarine and set aside.
- In a large skillet, saute the onion, celery, and apple in the olive oil for 6 to 8 minutes.
- Reduce heat and add the maple syrup, raisins, herbs, salt and pepper and stir to combine.
- In a large bowl, mix together the stuffing mix with the onion, celery and apple mixture until well combined. Spoon this mix into each squash half.
- Place on baking sheet and cover each squash with foil.
- Bake for 40 to 45 minutes, or until squash is soft.
- Serve with vegetarian gravy if desired and enjoy!
Nutrition Facts : Calories 276 kcal, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 7 g, Protein 3 g, SaturatedFat 2 g, Sodium 204 mg, Sugar 23 g, Fat 10 g, ServingSize 6 servings, UnsaturatedFat 0 g
SAUSAGE STUFFED ACORN SQUASH
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
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!
More about "acorn squash with sausage bread stuffing food"
SAUSAGE STUFFED ACORN SQUASH - SAVOR THE BEST
From savorthebest.com
5/5 (3)Total Time 2 hrsCategory One Dish MealsCalories 650 per serving
- Cut the squash in half and remove the seeds. Slice a thin slice from the bottom of each squash half so it sits level and stable.
- Brush the flesh of the squash with olive oil, season with salt/pepper and place on a baking sheet, cut side up. Transfer the baking sheet to the oven and bake for 20 minutes, then remove from the oven and set aside.
ROASTED ACORN SQUASH WITH CORNBREAD SAUSAGE STUFFING
From thefarmgirlgabs.com
Reviews 22Estimated Reading Time 3 minsServings 4Total Time 1 hr 25 mins
- Wash and cut acorn squash length-wise. Scoop out seeds. Rub with olive oil. Place cut side down on a baking sheet and bake for 20 minutes.
- 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.
SAUSAGE STUFFED ACORN SQUASH + VIDEO | KEVIN IS COOKING
From keviniscooking.com
5/5 (13)Calories 640 per servingCategory Main
- Preheat oven 425°F. Using a sharpened kitchen knife, cut the acorn squash in half vertically starting at tip down to the stem. Scoop out the seeds and discard. Rub oil all over squash and salt and pepper the cut sides. Place cut side up on lined baking sheet and bake for 40 minutes or until fork tender. Remove from oven and allow to cool.
- In a large skillet over medium-high heat and the oil, sausage meat and start to brown, 4 minutes. Add the onion, celery, herbs, red pepper flakes and salt to taste. Cook for another 6 minutes. Remove from skillet and add to large bowl to cool.
- When sausage mixture is cool enough to handle add the bread, egg and chicken stock. Toss to coat evenly. Add the cranberries and pecans and mix.
BACON & SAUSAGE STUFFED ACORN SQUASH - SAVVY SAVING COUPLE
From savvysavingcouple.net
5/5 (6)Total Time 1 hrCategory Dinner, Side DishCalories 898 per serving
- Wash and dry your squash. Using a sharp, large knife, and a sturdy cutting board that doesn’t move carefully slice your squash in half. You can cut it widthwise or lengthwise. Scoop out any seeds and excess flesh with an ice cream scoop. Discard seeds into the compost bin. Coat flesh sides of squash with olive oil. Place squash flesh side down on a parchment-lined baking sheet. Bake for 30-35 minutes at 400° Fahrenheit. Squash will be fork tender with a caramelized flesh and soft outer skin.
- Heat a large skillet and add bacon pieces to it. Cook until bacon is crisp and a deep reddish color. Remove pan from heat and remove bacon pieces using a slotted spoon. I put mine in a paper towel lined dish.
- Add ground sausage, chopped celery, apple, and onion to the pan and cook until sausage is browned and veggies are tender. Place the spinach in the pan and cook for about 45 seconds or until spinach is wilted. Add back the cooked bacon pieces, and bread crumbs. Stir to combine the filling.
- Scoop about 3/4 of stuffing to each baked acorn squash. Return squash to the oven and bake for an additional ten minutes. You can add some 4C Parmesan Cheese if you please. Simply sprinkle each with about a tablespoon of cheese before baking.
6 BEST STUFFED ACORN SQUASH RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
- Stuffed Acorn Squash with Cornbread. With lots of fragrant fall herbs, these cornbread stuffing-filled acorn squash halves make a great vegan main dish or a Thanksgiving substitute for those who don't eat turkey.
- Vegan Quinoa-stuffed Acorn Squash. High-protein quinoa makes a great filling for acorn squash that turn the vegetable into a main. Candied or toasted pecans, raisins, and balsamic vinegar give the filling an autumnal flavor that complements the slightly sweet squash perfectly.
- Barley Stuffed Acorn Squash. Pearl barley has a nutty, hearty texture that makes a delicious stuffing for acorn squash, especially when combined with chopped carrot, celery, onion, and veggie broth.
- Barbecue or Baked Stuffed Squash. To give your meal some vegetarian barbecue flare, stuff acorn squash halves with this delicious baked bean mixture. These work as a fiber-rich main dish or a unique side for a fall cookout.
- Baked Stuffed Acorn Squash with Beef and Tomatoes. For a savory take on acorn squash, try this tomato and beef dish. The stuffing gets its flavor from tomatoes, green and red peppers, and just a little cinnamon that will warm you from the inside out.
- Crunchy Acorn Squash Stuffing with Za'atar. Slivered almonds give this fragrant stuffing a little crunch, while adding za'atar to the classic rosemary, thyme, and sage mixture.
ACORN SQUASH STUFFED WITH SAUSAGE - COOK BETTER THAN MOST ...
From cookbetterthan.com
Servings 2Estimated Reading Time 3 minsCategory Main Course
- Slice the acorn squash in half. If it’s a big guy and has a lot of flesh, you will want to par-cook it. You can coat the inside with olive oil, sprinkle with salt, and then either microwave for 5-8 minutes or bake in the oven at 350 for 20-30 minutes.
- While the squash par-cooks. Saute the sausage and onion in a large frying pan when they are almost done, toss in the dark greens allow to wilt. See the note below about the kind of greens you use.
- Put the squash in a shallow pan and stuff with the sausage mix. Splash in a little wine to keep everything moist. Put the extra filling around the squash.
STUFFED ACORN SQUASH (FARRO, SAUSAGE, & APPLES) - RACHEL ...
From rachelcooks.com
Ratings 68Calories 384 per servingCategory Main Dish
- Carefully rim a tiny bit off the top and bottom of each squash to create a flat surface. Then cut each squash in half. Scrape out seeds and stringy bits. Rub inside and cut edges of squash with a tablespoon of olive oil. Sprinkle inside of squash with salt and pepper. Place cavity side down on prepared baking sheets. Bake for 40-50 minutes or until fork tender.
- While the squash roasts, heat the 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.
- Add in farro, apples, cherries, sage, and garlic powder and cook until the apple softens and the rest of the mixture has heated through.
HOW TO MAKE HOLIDAY BREAD DRESSING STUFFED ACORN SQUASH
From thefedupfoodie.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory Side/MainCalories 469 per serving
- Lay bread slices out on large cookies sheets and toast in oven for 15 mins per side or until moisture is mostly gone. Another option is to lay bread slices out flat over night and let become stale permitting air is not humid. Let cool, cut into 1/2 inch squares & place into large mixing bowl. Set aside.
- Slice off a small portion of bottoms of squashes so they stand flat & cut squashes in half. Remove seeds, drizzle with olive oil and sprinkle with salt & pepper. Line a large cookie sheet with parchment paper and place squashes face down. Bake in a 350℉ oven for 30-40 mins or until squash just begins to cook.
- Meanwhile, in a large frying pan over med/high heat add olive oil and butter. Sauté onion until sweating, about 3-4 mins. Add celery and continue sautéing for another 3-4 mins, Add mushrooms, continue sautéing until they begin to loose their moisture and reduce in size. At this point add garlic, herbs & spices. Continue cooking for another 3-4 mins stirring frequently. Add to bread.
STUFFED ACORN SQUASH WITH APPLE, CRANBERRY & SAUSAGE ...
From happilyunprocessed.com
5/5 (3)Estimated Reading Time 5 mins
- In a large skillet, add a little bit of olive oil to the bottom of the pan and add the onions, celery and sausage. Continue breaking up the sausage into little crumbles. Cook until the sausage is cooked through. Add the spices and stir.
BAKED ITALIAN SAUSAGE STUFFED ACORN SQUASH WITH MUSHROOMS
From allourway.com
4.7/5 (25)Total Time 50 minsCategory Light Lunch, Side, VegetableCalories 451 per serving
- Heat oven to 375 F. Cut a thin slice off round side of each squash half to create a stable base. Rub the flesh with olive oil then sprinkle with salt and pepper.
- Place squash flesh side down on a baking sheet lined with foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. In a large skillet, over medium heat, cook the sausage breaking into pieces, until brown, 6 minutes; transfer to a bowl. To the same skillet, add the olive oil and leek; cook until leek is soft, 3 minutes. Add the mushrooms and continue to cook until they release their moisture and start to brown. Add garlic; cook, 1 minute. Add the spinach and toss; add broth. Cover and cook about 2 minutes; stir in sausage.
- In a bowl, combine the panko crumbs and parmesan cheese. Sprinkle evenly over the squash bowls. Melt the butter and drizzle over the crumbs. Broil until panko topping is golden, about 2 minutes.
ITALIAN SAUSAGE & MUSHROOM STUFFED ACORN SQUASH ...
From charlotteshares.blog
Ratings 2Category Main Course, Side DishServings 4Estimated Reading Time 5 mins
- Place cleaned and seeded acorn squash halves cut side up on baking sheet. Brush with 1 tablespoon olive oil and sprinkle 3/4 teaspoon salt and pepper to taste evenly over the four of them. Turn over so that the cut side is down. Place in oven and roast for 25 minutes.
- Meanwhile, make the filling by heating a large non-stick skillet to medium-high heat. Add sausage and crumble while cooking until brown and cooked through. Transfer to a paper towel lined plate to drain.
- Add 2 tablespoons olive oil to pan then add onions. Cook for a few minutes or until softened then add the mushrooms. Cook for about 7 more minutes or until soft and brown.
STUFFED ACORN SQUASH WITH SAUSAGE AND APPLES - THE ...
From theseasonedmom.com
Cuisine AmericanTotal Time 30 minsCategory DinnerCalories 827 per serving
- Cut the squash in half lengthwise; scoop out seeds. Place the squash in a microwave-safe dish, cut-side down. Cover and microwave on high until tender, 10-12 minutes.
- Meanwhile, in a large skillet, cook the sausage, onion, celery and apple until the sausage is no longer pink, about 5-7 minutes. Drain. Remove from heat and stir in the spinach, cranberries and stuffing mix. In a separate bowl, whisk together egg and milk. Add the egg mixture to the sausage mixture and gently toss to combine.
- Turn over the squash. Divide the sausage mixture in the cavity of each half of squash. Place the stuffed squash in the oven and bake for about 10 minutes, or until heated through.
SAUSAGE-STUFFED ACORN SQUASH RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 5 minsServings 4Calories 361 per serving
- Place an oven rack in middle position; preheat to 400ºF. Line a baking sheet with foil. Brush insides of squash with 1 Tbsp. olive oil. Sprinkle with salt. Place, cut side down, on baking sheet; bake until tender, 30 to 45 minutes.
- Warm 1 Tbsp. oil in a large skillet over medium heat. Cook onion, stirring, until softened, about 3 minutes. Add sausage; cook, breaking into small pieces, until lightly browned, 5 to 6 minutes. Stir in garlic and spinach; sauté until heated through, 1 to 2 minutes.
- Preheat broiler to high. Flip squash halves over and fill with sausage mixture. In a small bowl, mix Parmesan, panko and remaining 1 Tbsp. oil. Sprinkle over squash. Broil until topping is golden, 1 to 2 minutes. Serve.
STUFFED ACORN SQUASH - MARVELOUS MUNCH
From marvelousmunch.com
Servings 4Estimated Reading Time 4 minsCategory Main CourseTotal Time 1 hr
STUFFED ACORN SQUASH - HAPPY FOOD - BY NANCY
From happyfood.tech
Cuisine AmericanCategory Main CourseAuthor Happy Food
ACORN SQUASH WITH RICE & SAUSAGE STUFFING - THE BAKING FAIRY
From thebakingfairy.net
5/5 (2)Category Meat & SeafoodServings 4Total Time 45 mins
STUFFED ACORN SQUASH - SUGAR AND SOUL
From sugarandsoul.co
5/5 (1)Total Time 1 hr 15 minsCategory Side DishCalories 238 per serving
SAUSAGE STUFFED ACORN SQUASH ...
From melissassouthernstylekitchen.com
5/5 (2)Total Time 1 hr 20 minsCategory Main Course, Side DishCalories 429 per serving
SAUSAGE STUFFED ACORN SQUASH | MOM ON TIMEOUT
From momontimeout.com
5/5 (4)Category Entree, Main Course, Main Dish, Side DishServings 4Calories 460 per serving
STUFFED ACORN SQUASH - SPEND WITH PENNIES
From spendwithpennies.com
4.6/5 (11)Total Time 1 hrCategory Side DishCalories 401 per serving
STUFFED ACORN SQUASH RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
5/5 (2)Calories 510Servings 2Calories 510 per serving
EASY SAUSAGE STUFFED ACORN SQUASH RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
4.5/5 (4)Estimated Reading Time 7 minsServings 4
SAUSAGE STUFFED ACORN SQUASH WITH CORNBREAD STUFFING ...
From jimmydean.com
Category Appetizers
SAUSAGE-STUFFED ACORN SQUASH RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Servings 4Total Time 30 minsCategory DinnerCalories 485 per serving
ACORN SQUASH BREAD RECIPES
From tfrecipes.com
ACORN SQUASH WITH SAUSAGE STUFFING - ALL INFORMATION ABOUT ...
From therecipes.info
10 FAVORITE WAYS TO COOK ACORN SQUASH | ALLRECIPES
From pesewan.com
ENCHILADA STUFFED ACORN SQUASH - ALL INFORMATION ABOUT ...
From therecipes.info
ACORN SQUASH WITH SAUSAGE BREAD STUFFING RECIPES
From tfrecipes.com
MAPLE SAUSAGE STUFFED ACORN SQUASH - RECIPES.HOMEMADES.BUZZ
From recipes.homemades.buzz
SAUSAGE-STUFFED ACORN SQUASH - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
ACORN SQUASH WITH SAUSAGE BREAD STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
ACORN SQUASH WITH SAUSAGE BREAD STUFFING BEST RECIPES
From cookingtoday.net
ACORN SQUASH WITH STUFFING - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
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