Stuffed Acorn Squash Emeril Food

STUFFED ACORN SQUASH

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.

STUFFED ACORN SQUASH - EMERIL

Steps:

• Preheat the oven to 350°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 aluminum 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 tomato 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.
• Place the filled squash in the center of each plate.
• Garnish with parsley and serve.
• Tomato Sauce: Heat oil in a large skillet and sauti onions, garlic, salt, and white pepper 3 minutes.
• Add tomatoes and basil; cook, stirring, 3 minutes.
• Stir in stock and 18 turns black pepper; simmer 2 minutes.
• Season with sugar if acidic and cook 1 minute.

ACORN SQUASH STUFFED WITH VENISON AND CORN

Steps:

• 1. Cut the squash in half and clean out the seeds. Rub brown sugar and nutmeg on flesh of squash. Place on pan, cover with tin foil and bake at 350 for about 50 minutes, or until squash is fork tender.
• 2. While squash is cooking, cook about 1 cup of rice.
• 3. In pan, pour about 1 teaspoon olive oil and warm, then add 1 clove of garlic and cook until garlic just starts to brown. Add in venison and cook till browned.
• 3. Add corn and rice to venison mixture and warm mixture thoroughly. (I used left over corn and rice) After all is warmed through, add butter and water.
• 4. When squash is done, pull out and remove foil. Turn oven to broil.
• 5. Stuff center with venison and corn mixture. You may have some left over stuffing, keep it warm for serving. Sprinkle shredded cheese over squash and stuffing. Place back in oven for about 5-7 minutes or until cheese is melted.
• 6. Let cool for about 5 minutes or until you can't wait to eat!

VEGETARIAN STUFFED ACORN SQUASH

Steps:

• Cut squash in half, remove seeds, and bake, cut side down, at 350 degrees for 30 minutes.
• Meanwhile, saute onions, celery, and carrot in butter or oil until soft and translucent. Add garlic and mushrooms, and continue cooking until they are soft and have released their juices. Add sherry to "deglaze" the pan, and allow to simmer briefly.
• Add bread cubes, raisins, sunflower seeds, sun-dried tomatoes, and walnuts, stir to combine. Add sage and salt/pepper to taste, then enough broth to soften; remove from heat.
• Once cooled slightly, stir in shredded cheese.
• Add stuffing to interior of squash, mounding as needed, and bake covered another 20-30 minutes. For a crunchier top, remove cover for the last 10 minutes.

CHEESY STUFFED ACORN SQUASH

Steps:

• Heat oven to 400°F.
• Cut squash in half and remove the seeds.
• Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
• While the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
• Sauté about 4 minutes.
• Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
• Check baking squash with a fork to see if it glides through the flesh.
• Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
• NOTES : Baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.