![]() ![]() They’ll get nice and toasted on top of the dish. Return to oven and bake for 20 minutes at 350 degrees. When squash is done baking and cooled slightly, cut in half and scoop out seeds. Walnuts – I love the crunch and toasted flavor these walnuts add to the squash. Cook sausage, onion and mushrooms in butter in skillet.They aren’t strictly necessary though, so feel free to leave them out if you want. Dried cranberries and Granny Smith apples – The tartness of the apple adds a great depth of flavor.Onion and celery – These two vegetables will give the sausage and stuffing mix an extra element of crunch and flavor.I also like using Jimmy Dean Sage Sausage. If you need to use regular ground pork, you’ll want to season it with salt, pepper, and dried sage for additional flavor. ![]() Continue to cook over medium high until no pink remains. Cool for 3 minutes until beginning to soften. Add onion, celery, salt, pepper, rosemary and thyme. Sausage – Ground Italian sausage is also seasoned well for this recipe. Meanwhile to make the filling: In a large skillet melt butter over medium high heat.Using up leftover Thanksgiving stuffing is a great alternative. Stuffing – We used a boxed stuffing because it’s easy! You’ll need the box mix, water and butter.Olive oil, salt and pepper – This will keep the squash from getting dried out and lend some flavor to the squash, which can be quite bland without it.you can use a small pumpkin, or any kind of cooking squash that’s small and round, like a buttercup squash, carnival squash, delicata squash, kabocha, or sweet dumpling. Really any type of edible squash works with this recipe. Mix the stuffing: Add the cornbread stuffing to a large bowl and add the along with your herbs, spices, dried cranberries salt, and pepper. Sauté stuffing ingredients: Cook the sausage in a skillet. Oven roasted acorn squash, stuffed with Italian sausage, apples, sage, thyme. Roast cut side up for 20 minutes in a 375☏ oven. We’ve used bigger squash, but it will end up being too much for 2 servings, so smaller is better. Easy stuffed acorn squash, a perfect fall recipe for in-season acorn squash. Bonus points if it can sit easily on its side without rolling. Can I make this dairy free Yes, just omit the parmesan cheese. Many people don’t, but if you are so inclined you can. Once it has been cooked, it is tender enough to eat. Acorn Squash – You’re going to want to find one that’s not too big, about the size of a softball or slightly bigger. Baking dish Knife Cutting board Cast iron skillet Parchment paper Do you eat acorn squash skin Yes, you can. ![]() For this recipe, you’ll need to gather the following ingredients: ![]()
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