![]() ![]() First, Cut off the top and the bottom of each acorn squash to create a flat base.But, since the sausage has such a strong flavor, just stick with dried herb mix - it works the best here! Italian seasoning combines just the right dried herbs and is perfect for the stuffed acorn squash with sausage! You can also use fresh herbs if you like, such as thyme, sage, or oregano.You can also use dried figs, raisins, or dried cherries. ![]() While pecans are an excellent choice here, you can easily use many other types of nuts, including pine nuts, cashews, or slivered almonds. You can also use kale or Swiss chard instead. Use either fresh or frozen spinach (thawed completely and drained of any liquid). You can use any variety of onions: sweet onions, yellow onions, or white onions. The onion is lightly caramelized in the beginning and then combined with sausage. I used crumbled sausage, however, you can use the one in casings, too - just remove the casings and crumble it as you cook it. If you don't like spicy sausage, use mild or sweet Italian sausage. You can use any other type of spicy sausage. This recipe works the best with spicy Italian sausage which adds lots of savory flavors and a bit of spice to the squash. The recipe is versatile and easily adjustable to what you have available on hand. It comes together quickly, the recipe steps are easy, and many ingredients can be omitted altogether or replaced with something else similar. This is a GREAT base recipe for stuffed acorn squash. It's a great choice as a holiday side dish or main course for Thanksgiving, Christmas, or New Year's Eve. This delicious sausage stuffed acorn squash recipe combines savory and sweet flavors, is gluten-free, and is perfect for the Fall and Winter seasons. I especially love squash recipes that feature savory ingredients, such as this butternut squash and spinach lasagna or this black bean butternut squash enchilada casserole. One of the reasons I love Fall and Winter is because that's when we get to cook winter squash. Stuff the roasted acorn squash halves with the sausage mixture you just cooked, and the dinner is ready! Very simple yet beautiful and delicious!.While the squash is being roasted, prepare the stuffing by cooking the onion, sausage, garlic, spices, and then adding spinach, dried cranberries, and pecans.First, the acorn squash is roasted in the oven.It's so easy, you can quickly make it on a busy weeknight! This basic recipe will impress you with its simplicity. Sausage Stuffed Acorn Squash - festive Autumn recipeĬombining acorn squash with sausage is one of the best and most delicious ways to serve this winter vegetable! Try this easy-to-make and flavorful recipe and it will quickly become a family favorite dish! It's gluten-free, packed with protein and fiber. It's the ultimate Fall and Winter comfort food and a great way to add veggies to your dinner! Remove foil and sprinkle remaining ½ cup cheese over tops, return to oven and bake until cheese melts (5-8 minutes).Sausage Stuffed Acorn Squash is an easy and delicious recipe that will make a great side dish or a main course. Return to 13X9 dish, cover with foil and bake in preheated 350F oven for 10-15 minutes. Place a tablespoon of butter in bottoms of each squash half.Using tongs, transfer cooked squash to cutting board discard water. When squash is tender, carefully remove plastic wrap, starting from side farthest from you.Stir in spinach, wild rice and 1 cup provolone. Sauté sausage, Tuscan seasoning, red pepper, onion and garlic until sausage is no longer pink and onions are tender (8-10 minutes). While squash is cooking, heat olive oil in skillet over medium heat.Microwave (HIGH) until tender (15-20 minutes). With a knife, make 4 steam vents in plastic wrap. Cover tightly with plastic wrap, using multiple sheets if necessary. Arrange squash halves cut side down in 13X9 microwavable baking dish add ¼ cup water. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |