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
BEEF-STUFFED ACORN SQUASH
My husband is retired, so we do quite a bit of traveling. I like to cook, travel and add to my collection of fund-raiser cookbooks. I have one from every state except Vermont!-Jean Gaines, Bullhead City, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Invert squash in an 11 x 7-in. baking dish. Add water and cover with foil. Bake until tender, 50-60 minutes. , Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice. , Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 276 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 408mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 16g protein.
ACORN SQUASH WITH SWEET SPICY SAUSAGE
This simple recipe combines the sweetness of winter squash and brown sugar with spicy turkey sausage, all served right in the squash shell. It is an unexpected -- yet delicious and beautiful -- combination!
Provided by CarolynWG
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the squash halves face-down in a baking dish in 1 inch of water and bake until flesh is tender, about 45 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat; cook the sausage in the oil until brown, breaking the meat into small pieces as it cooks; set aside.
- Once the squash halves are tender, discard the water. Generously sprinkle brown sugar into the cavity of each squash half, reserving about 1/4 cup for later use. Fill the squash halves with the browned sausage, and top with the reserved brown sugar. Return squash to the baking dish and bake until the sugar begins to melt, about 15 minutes.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 45.2 g, Cholesterol 64.2 mg, Fat 12.1 g, Fiber 5.5 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 1012.7 mg, Sugar 31.1 g
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
SQUASAGE (SAUSAGE-STUFFED SQUASH)
This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!
Provided by all_He_created_was_good
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
- Place squash, cut sides down, on the prepared baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
- Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
- Bake in the preheated oven until filling is cooked through, about 20 minutes.
Nutrition Facts : Calories 523 calories, Carbohydrate 30.9 g, Cholesterol 132.9 mg, Fat 34.9 g, Fiber 4.5 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1231.5 mg, Sugar 6.9 g
SAUSAGE-AND-PEAR-STUFFED ACORN SQUASH
This main course dish is a real beauty! Acorn squash halves are roasted and deliciously filled with a savory sausage and pear saute. The natural sweet flavors from the pear and squash are perfectly coupled with the warm taste of sausage and sage. I've written the recipe for 2 people, but you could easily double or even triple the filling for more squash halves!
Provided by Diana71
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil and spray with oil.
- Rub or brush 1/2 tablespoon oil on the flesh of each acorn squash half. Season with salt and pepper. Place squash halves onto the prepared baking pan, cut-side down.
- Roast in the preheated oven until softened, about 30 minutes.
- Meanwhile, brown sausage in a large skillet over medium heat. Add onion, cabbage, and carrots. Saute until onion is soft and translucent, 5 to 7 minutes. Add diced pear and cook until softened but still crunchy, 2 to 3 minutes longer.
- Remove acorn squash from oven and turn over using tongs. Stuff with sausage-pear mixture. Return to oven and roast for an additional 10 minutes.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 46.6 g, Cholesterol 64.7 mg, Fat 31.7 g, Fiber 8.2 g, Protein 18.5 g, SaturatedFat 9.5 g, Sodium 1122.5 mg, Sugar 17 g
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.
SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH
Provided by Sunny Anderson
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
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 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 SUPREME
Acorn squash is partially cooked in the microwave, then filled with turkey sausage, broccoli, cheese, rice, and apples.
Provided by DRDEDE
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare rice mix according to package directions; cover, and set aside.
- Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
- In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
- In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
- Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.
Nutrition Facts : Calories 532.4 calories, Carbohydrate 43.1 g, Cholesterol 107.8 mg, Fat 27.1 g, Fiber 5.2 g, Protein 33.7 g, SaturatedFat 11 g, Sodium 1408.4 mg, Sugar 4.3 g
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.
APPLE FILLED ACORN SQUASH
Make and share this Apple Filled Acorn Squash recipe from Food.com.
Provided by Tonkcats
Categories Apple
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- COMBINE all ingredients except for squash.
- Preheat oven to 350 deg F.
- Cut squash in half lengthwise and scrape out seeds.
- Place cut side down in baking dish and bake for 25 minutes.
- Mix the other ingredients.
- Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender.
Nutrition Facts : Calories 285.9, Fat 10.5, SaturatedFat 1.4, Sodium 56.8, Carbohydrate 50.5, Fiber 5.5, Sugar 24.3, Protein 3.5
ITALIAN SAUSAGE STUFFED ACORN SQUASH RECIPE
Savory Stuffed Acorn Squash with Sausage, Mushrooms, Spinach & Cheese
Provided by Alyssia Sheikh
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F (220°C).
- Using a serrated knife, cut open acorn squashes. (Can poke holes around the outside and microwave for ~5 minutes to soften, if needed.)
- Scoop out seeds from inside squash so you have a "bowl."
- Brush the inside of each squash half with avocado oil and sprinkle with salt. Place face down on a lined baking sheet and roast 25-30 minutes (depending on size), until fork tender.
- In a skillet over medium high heat, add a drizzle of oil and cook onion and mushrooms for 3-4 minutes. Add sausage and cook until no longer pink, 5-7 minutes. Add garlic, rosemary, thyme, onion powder and spinach, stirring to integrate. Cover and cook 1-2 minutes, until spinach is wilted.
- Stir in chopped Sunsweet® Amaz!n™ Prunes. Add salt if needed. (Sausage typically has enough salt added already, but season to your preference.)
- Place squash "bowls" on baking sheet and fill with sausage mixture. Sprinkle with cheese, or stop here if you don't want cheese.
- Broil until cheese is melted, 2-5 minutes. Watch it so it doesn't burn!
- Sprinkle with red pepper flakes, serve, and enjoy!
Nutrition Facts : ServingSize 1 stuffed squash half, Calories 429 kcal, Sugar 6 g, Fat 25 g, Carbohydrate 37 g, Fiber 5 g, Protein 20 g
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.
SAUSAGE STUFFED ACORN SQUASH
This cozy, hearty Sausage Stuffed Acorn Squash with apples, mushrooms, and herbs is a fantastic blend of sweet and savory flavors. Easy and ultra delicious!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h10m
Number Of Ingredients 15
Steps:
- Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef's knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
- While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
- Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
- When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.
- Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 421 kcal, Carbohydrate 40 g, Protein 26 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 71 mg, Fiber 6 g, Sugar 11 g
SAUSAGE AND RICE STUFFED ACORN SQUASH
I was wanting to try a new recipe, but couldn't find exactly what I was looking for, so I created this. So glad, because it's a HUGE hit! Even my picky child and husband love it, and are requesting more! Another fall hit!
Provided by Sophias Mom
Categories Vegetable
Time 2h
Yield 6 1/2 stuffed squash, 6 serving(s)
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350 degrees. I cut a sliver of skin off the middle of the.
- back sides of the cut squash to "give it legs" (so that when it's right-side up and stuffed it doesn't roll around). Spray squash with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast 30 minutes.
- 2. Meanwhile, bring water to boil. Add pinch of salt and both rice, and stir. Cover, reduce heat, and simmer 30 minutes.
- 3. Preheat nonstick skillet over medium heat. Add sausage and cook until no longer pink and crumbled. Remove from pan and drain.
- 4. Add olive oil to pan and next 8 ingredients. Saute until tender, 5-10 minutes. Season with salt and pepper to taste.
- 5. Combine cooked rice, sausage, and vegetable mix in large bowl. Add cranberries and 1/2 cup shredded cheese. Toss to combine. Add beaten egg and toss until thoroughly coated.
- 6. Stuff cavities of squash with filling and mound on top to use all filling. Cover and bake 30 minutes, until stuffing is almost set. Sprinkle with remaining 1/4 cup cheese and bake uncovered to melt, another 10 minutes.
- 7. Allow to cool and enjoy!
- **EDIT**: I did my prep while stuff was cooking, so I just put total time, start to finish (including prepping the squash), under cooking time. And another side note, I have some awesome pictures and having issues downloading them.
ACORN SQUASH STUFFED WITH ITALIAN SAUSAGE & PENNE
Make and share this Acorn Squash Stuffed With Italian Sausage & Penne recipe from Food.com.
Provided by KelBel
Categories Penne
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh side up and add 1/2 cup water to the pan. Cover with alluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.
- In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes.
- In a large mixing bowl, toss the sausage and onions with the pasta sauce, pasta, and cheese. Season with salt and pepper. Mix well.
- Spoon the pasta mixture into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven.
- Bake until the squash is heated through and the cheese melts, about 20 minutes.
Nutrition Facts : Calories 689, Fat 26.7, SaturatedFat 10.3, Cholesterol 57.4, Sodium 1398.9, Carbohydrate 90, Fiber 13.2, Sugar 13, Protein 25.6
ACORN SQUASH WITH SAUSAGE FILLING
I had a pound of sausage in the freezer and an acorn squash that needed to be eaten. Usually, I would make meatloaf and stuff the squash with that baking squash and meatloaf together until done. This was easier, faster and the squash was more delicious baked on its own and then stuffed with the cooked filling.
Provided by Laurie Sanders @rhinemaidens3
Categories Other Main Dishes
Number Of Ingredients 9
Steps:
- Preheat oven to 400-410 degrees. Cut acorn squashes in half long-wise and scoop out the seeds using an ice cream scoop. Generously rub the cut sides of the squash with olive oil and sprinkle with salt. Place 4 halves face down on a parchment covered baking sheet and bake for 30-35 minutes until the flesh is fork tender.
- Meanwhile, slice the bacon into lardons and fry until crispy. Remove from frying pan. Drain all the fat from the pan. Dice up celery and onion, peel core and finely dice the apple. Add celery, onion, apple and sausage to the frying pan and fry until the sausage is brown and the veggies and apple start to soften.
- Wash spinach or kale and remove woody ribs or stems. Roughly chop until you have about 2 cups (or a little more). Add spinach or kale to the frying pan and wilt with the other ingredients for about a minute. Taste and season with salt and pepper as needed.
- Remove the pan from the heat and add bacon back into the frying pan and a scant cup of breadcrumbs. Mix well until breadcrumbs absorb most/all the liquid.
- Remove squash from oven after 30-35 baking and turn flesh side up. Spread 1 tablespoon of brown sugar into each 1/2 squash and fill with sausage filling, packing it down and mounding it up until full. Return filled squash to oven and bake another ten minutes. Serve each person 1/2 a filled squash.
More about "acorn squash with sausage filling food"
ACORN SQUASH WITH SAUSAGE FILLING - SEASON & THYME
From seasonandthyme.com
Reviews 2Servings 2Cuisine AmericanCategory Dinner
- Begin by preheating your oven to 375 degrees. Carefully cut your acorn squash in half. Remove the seeds and place the squash halves, cut side down, on to a baking sheet.
- Bake for approximately 30 minutes. To check doneness, pierce the flesh side with a fork, it should go in easily.
- In a skillet, melt butter on medium heat. Add in diced onion and let it begin to lightly brown and caramelize. After about 5 minutes, add in sausage, breaking it up with a spoon to create small pieces. Once the the sausage is mostly browned, add diced apple and cook for a couple minutes.
ACORN SQUASH SAUSAGE BAKE - LUCKY LEAF
From luckyleaf.com
5/5 (2)Category Entrees & SidesServings 4Estimated Reading Time 40 secs
- Cut each squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in prepared baking dish. Bake for 30 minutes.
- Meanwhile, saute onion and butter in large skillet for 3 minutes. Add sausage and cook until no longer pink. Remove from heat and add other ingredients except brown sugar. Shape mixture into 4 equal balls.
- Remove squash from oven. Turn squash over. Sprinkle with brown sugar. Place sausage ball in each squash cavity. Cover the baking dish and return to oven. Bake 15 minutes, then uncover and bake 15 minutes more until squash is tender.
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.
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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 - OUR OILY HOUSE
From ouroilyhouse.com
5/5 (1)Total Time 1 hrEstimated Reading Time 4 mins
- Drizzle with oil and sprinkle with salt.Place squash upside down in a baking dish and roast for 45 minutes in a preheated oven.
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From healthy-delicious.com
4.3/5 (9)Total Time 20 minsCategory Gluten-FreeCalories 246 per serving
- Add the trivet to your instant pot and pour in 1 cup of water. Place the squash on the trivet. Lock the lid in place and turn the pressure valve to the sealing position.
- While the squash cooks, heat the oil in a skillet set over medium-low heat. Add the onions and cook, stirring frequently, for 5-7 minutes, or until light golden brown.
SAUSAGE STUFFED ACORN SQUASH - COOKING UP MEMORIES
From cookingupmemories.com
5/5 (2)Category DinnerCuisine AmericanTotal Time 1 hr 20 mins
SAUSAGE AND APPLE STUFFED ACORN SQUASH (WHOLE30, PLAEO ...
From primaverakitchen.com
4.2/5 (19)Total Time 1 hr 30 minsCategory Dinner, Lunch, Main CourseCalories 422 per serving
- Bake in over for 50-60 minutes, until skin is soft and fork-tender (Roasting time will vary depending on the size of your squash).
ACORN SQUASH WITH SAUSAGE & RICE STUFFING - A FAMILY FEAST®
From afamilyfeast.com
Cuisine AmericanTotal Time 2 hrsCategory Side DishCalories 457 per serving
- In a medium sauce pan, place rice, stock, water, butter and salt and bring to a boil. Lower to a light simmer, cover and cook until tender. Depending on the type of brown rice you buy, the timing will vary from 35 to 50 minutes. Go by rice package directions. Once done, remove cover and fluff.
- While rice is cooking, cut the squash across the center on the horizon and remove the seeds. Snap off the stem if there is one and if the other end has a point, nip off the end so it sits flat.
BAKED ITALIAN SAUSAGE STUFFED ACORN SQUASH WITH MUSHROOMS
From allourway.com
4.7/5 (26)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.
SAUSAGE STUFFED ACORN SQUASH RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (18)Total Time 1 hr 30 minsCategory Side DishCalories 567 per serving
- Preheat oven to 400 degrees F. Slice squashes in half lengthwise and scoop out the seeds. Rub the flesh with olive oil and place squash halves cut side down on a baking sheet. Bake in preheated oven until slightly tender, about 30 minutes.
- Pulse carrots, celery, onion, and garlic in food processor until you have an even dice (or you can do this by hand). I prefer my veggies to be as small as the rice, so I just use the food processor. Add to the pork while its cooking. Stir to combine and continue cooking until the vegetables are tender and the pork is brown and crumbly.
- Add white wine to hot pan and scrape the bottom to deglaze. Allow to cook for 1-2 minutes until wine reduces. Remove from heat.
SAUSAGE AND KALE STUFFED ACORN SQUASH - PRIMAVERA KITCHEN
From primaverakitchen.com
4.3/5 (23)Total Time 1 hr 5 minsCategory Main CourseCalories 385 per serving
STUFFED ACORN SQUASH WITH SAUSAGE AND APPLE - HUNGER ...
From hungerthirstplay.com
Reviews 2Category Main DishesCuisine AmericanTotal Time 1 hr
- Roast the squash. Preheat the oven to 375°F. Line a sheet tray with parchment paper. Cut a small piece of the tops and tips off the acorn squash so they will lay flat on the sheet tray. Cut each acorn squash horizontally across the center and scoop out any stringy, seeded pieces.
- Poke each piece of squash several times with a fork, drizzle with 3 tablespoons of olive oil and season with salt and pepper. Roast in a 375°F oven for 35 minutes. While the squash roasts, prepare the stuffing.
- Sauté the stuffing. In a large sauté pan, heat the remaining 3 tablespoons of olive oil over medium-high to high heat. Once the oil shimmers, add the sweet potatoes and onions, cook for about 5 minutes stirring frequently until the sweet potatoes are just starting to soften and the onions are starting to brown. Combine the apple with the ingredients in the pan, season with salt and pepper, and sauté for 1 minute longer.
- Using a spatula or wooden spoon, break apart the sausage into bite sized pieces as it cooks. Once the sausage is almost completely browned, about 3 to 4 minutes, deglaze the plan with the marsala wine. Allow the wine to reduce, about 1 minute, then add the chicken stock to the pan. Reduce the heat to medium-low and simmer until almost all the liquid is absorbed. Remove from heat until the acorn squash is done roasting.
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 - A SAUCY KITCHEN
From asaucykitchen.com
5/5 (1)Total Time 1 hr 10 minsCuisine AmericanCalories 347 per serving
- Cut the acorn squash in half by cutting from the stem to the tip. Cut the squash through the middle until you reach the stem and then use your hands to pull the squash apart. Scoop the seeds out in the middle and save for roasting or discard.
- Place the squash cut side up on an oven safe cooling rack on a cookie sheet. Drizzle the squash with 2 tablespoons olive oil or melted butter and use your fingers to rub the oil/butter all over the surface. Sprinkle both sides of the squash with salt and pepper and roast in the oven for 45-60 minutes. When the edges are slightly caramelized and you can poke a knife through the squash easily it's done.
- About halfway through the squash roasting time start working on the sausage filling. In a large skillet heat the remaining olive oil on a medium-high heat. Add the diced onion and sauté for 3-4 minutes until the onion begins to soften. Add the diced celery and continue sautéing for another 3-4 minutes. Once both the onions and celery are soft, add the sausage. Use a wooden spoon to break up the sausage into smaller pieces and mix with the celery and onions. When the sausage has browned add rosemary and nutmeg and stir to combine. Add the chopped apple and gently mix everything together. If the squash is still cooking at this point cover the sausage mixture to keep warm and set aside until it's ready.
STUFFED ACORN SQUASH WITH SAUSAGE AND APPLE - WITH SWEET HONEY
From withsweethoney.com
Cuisine AmericanCategory Main Course, Side DishServings 4Total Time 1 hr 5 mins
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
ACORN SQUASH WITH SAVORY SAUSAGE CUSTARD | ROUDABUSH REAL ...
From roudabushrealfoodrevolution.wordpress.com
Estimated Reading Time 2 mins
BEST STUFFED ACORN SQUASH RECIPE - HOW TO MAKE STUFFED ...
From thepioneerwoman.com
Cuisine AmericanCategory Comfort Food, Dinner, Main Dish, Side DishServings 6Total Time 1 hr 15 mins
YOU'LL LOVE THIS SAUSAGE, APPLE AND SAGE-STUFFED ACORN ...
From foodnetwork.ca
Servings 4-6Total Time 1 hr
CREAMY ROASTED ACORN SQUASH PASTA - COOKING CHAT
From cookingchatfood.com
5/5 (5)Calories 334 per servingCategory Main
SAUSAGE-STUFFED ACORN SQUASH - SEEDEDATTHETABLE.COM
From seededatthetable.com
5/5 (1)Category Main CourseServings 6Total Time 1 hr 10 mins
ACORN SQUASH WITH SAUSAGE FILLING - FOOD RECIPES
From recipes.studio
ACORN SQUASH STUFFED WITH SAUSAGE RECIPE - THERESCIPES.INFO
From therecipes.info
ACORN SQUASH WITH SAUSAGE FILLING - ALL INFORMATION ABOUT ...
From therecipes.info
RECIPE FOR STUFFED ACORN SQUASH | ALMANAC.COM
From almanac.com
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