SAVORY AUTUMN STUFFED ACORN SQUASH
A delicious way to incorporate the flavors of fall. This acorn squash can be tweaked to your taste with other seasonings, but I recommend trying this variety first.
Provided by Cassie
Categories Meat and Poultry Recipes Pork Sausage
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Dot cut sides and cavity of squash halves with butter. Sprinkle with allspice, salt, and pepper. Place squash in a large roasting pan, cut-sides up.
- Bake in the preheated oven until squash is fork tender, yet still holds its shape, 30 to 40 minutes. Remove from the oven and lower heat to 350 degrees F (175 degrees C).
- Meanwhile, fry pork sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate. Drain and discard all but 2 teaspoons of fat from the skillet. Add onion to the skillet, and saute until brown, about 4 minutes. Stir in apples, mushrooms, and carrot; saute until carrots are cooked but still firm, 5 to 7 minutes.
- Add sausage and water to the skillet and bring to a boil. Stir in stuffing mix, cover, and remove from the heat. Allow to sit, undisturbed, for 5 minutes. Uncover and season with sage, salt, and pepper. Stir in egg and parsley. Distribute stuffing mixture amongst 4 squash halves, mounding up stuffing if necessary.
- Cover and bake in the 350 degrees F (175 degrees C) oven until egg is set, about 20 minutes. Uncover, and bake for another 10 minutes.
Nutrition Facts : Calories 871.4 calories, Carbohydrate 55.8 g, Cholesterol 178.9 mg, Fat 54.6 g, Fiber 5.6 g, Protein 39.1 g, SaturatedFat 19.5 g, Sodium 2796 mg, Sugar 17.4 g
CURRIED BEEF-STUFFED SQUASH
From Taste of Home. We look forward to this dinner in the fall . The savory beef tucked inside tender acorn squash halves is a satisfying autumn combination. Plus, it's a healthy entree and very flavorful - my kids enjoy eating fun-looking foods like this one.
Provided by Sweet Diva MJ
Categories Low Cholesterol
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake,uncovered, at 350 for 35-45 minutes or until almost tender.
- Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain.
- Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture.
- Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil.
- Bake at 350 for 20-30 minutes or until heated through.
- Yield: 6 servings.
SAVORY ROASTED ACORN SQUASH
This is an excellent and different way to prepare acorn squash, which is generally given the sweet treatment. Roasting cubed, seasoned acorn squash transforms its flavor and texture into slightly sweet, garlicy and crispy bits of goodness.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 50m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Place acorn squash (cut into 1-inch cubes) onto a baking sheet.
- Drizzle squash with olive oil and sprinkle with seasonings and grated parmesan. Toss with hands until evenly coated. Arrange in a single layer.
- Roast squash for 20 minutes. Remove from oven and (using a spatula) turn pieces over. Return to oven for another 15-20 minutes or until squash cubes are tender and crispy brown to your preference.
- Cool for five minutes, serve and enjoy!
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.
AUTUMN STUFFED ACORN SQUASH
I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August!
Provided by CleopatrasCat
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
- Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
- 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 wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
- Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.
Nutrition Facts : Calories 505.9 calories, Carbohydrate 49.3 g, Cholesterol 72.6 mg, Fat 27.7 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 1084.9 mg, Sugar 16.7 g
CURRIED BEEF-STUFFED SQUASH
My husband and I look forward to this dinner. The savory beef tucked inside tender acorn squash halves is a satisfying autumn combination. Plus, it's a lighter entree and very flavorful. - Edna Lee, Greeley, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Invert squash in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 35-45 minutes or until almost tender., Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain., Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture. , Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil. Bake at 350° for 20-30 minutes or until heated through.
Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 270mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
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