8/18/2023 0 Comments Acorn squash with sausageIt might be more picture perfect with it on, but it just causes trouble. Tip One is to pull off the stem (if you can) before you try to slice through it.Top with the remaining 1/4 cup of cheese and bake for 20 minutes.Īcorn Squash can be really difficult to cut through and scoop out, but I have a few tips and tricks that will make it easier. Remove the squash from the oven – they should be fork tender – and add a bit of filling to each one. Add 1/4 cup of Parmesan cheese to the filling. The spinach will wilt quickly when added to the sausage filling. We are using 2 cups of rough chopped spinach for some extra flavor, texture, and nutrients. After it is broken up and has begun to brown, add in onion, celery, seasonings, salt, and pepper. While the squash are baking, sauté some Italian sausage in a skillet. Then put them cut side down and bake them for 30 minutes. Drizzle the cut side with oil and sprinkle with kosher salt. I like to use a tough ice cream scooper for this. Cut them in half (carefully!) and scoop out the seeds and pulp. Sponsored for Lee’s Marketplace.The sausage stuffed acorn squash is a hit. This dish is a must for the autumn months! The mild, nutty flavor of the acorn squash pairs so perfectly with the bold flavors of the hearty filling. If you think you don’t like acorn squash, if you’ve never cooked with it, or if you love it already and need new ideas, THIS is your recipe to try. All you need is a side salad and some rolls and your meal is complete! My Italian Sausage & Mushroom Stuffed Acorn Squash is the ideal fall side dish or can stand on its own as the main attraction. Top with the breadcrumb mixture then bake for 20 more minutes. Doesn’t that look beautiful? How to Serve Sausage Stuffed Acorn SquashĪfter 25 minutes of roasting, take the squash out of the oven, turn them over and add the stuffing. Once the spinach wilts, add cranberries and cooked sausage. After cooking the sausage, sauté onions and mushrooms until golden brown. Onions, mushrooms, spinach, rosemary, and cranberries make the perfect filling for this then it’s topped with a buttery parmesan panko crust. Like I said earlier, I started with Italian sausage then built the flavors from there that I knew would go well. Turn over and lay them cut side down on the baking tray. If they do not lay flat then cut a small, flat notch on the back first.įinally, brush with olive oil and sprinkle with salt and pepper. Next, scoop out the seeds and stringy bits using a metal spoon.Īfter that, place them on a baking sheet lined with parchment paper or tin foil. Let’s show you step-by-step how I made them! Prepping the Acorn SquashĪfter washing and drying your acorn squash, cut them in half lengthwise. It started with Italian sausage and then I built the flavors from there. However, when I saw the huge mound of beautiful, local acorn squash for sale at Lee’s, I wanted to get creative. I’ve always made them the same classic way that I learned from my mother-in law. It was my first time ever having it and I was intrigued! She made hers with a classic butter and maple syrup glaze and I have been in love with these beautiful little squashes ever since. When I was dating my now husband, his mother made a simple roasted acorn squash with dinner. Maybe they don’t grow in Texas? Or maybe Texans are too busy eating deep fried yellow squash to care? Funny, but probably true! Or that they just had never eaten it! This new recipe of mine for Italian Sausage & Mushroom Stuffed Acorn Squash is the most perfect fall dish and will seriously make you feel like a rock star in the kitchen. Like, “It’s pretty but what do I do with it?” Ha! I’ve asked around lately and the biggest concerns I heard were that people just didn’t know how to cook it. I think it’s the squash that gets overlooked a little bit though. It’s acorn squash season here in Utah and I couldn’t be happier about it.
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