![]() ![]() When you're ready to eat just bring to room temperature first, then roast for about 15 minutes in a preheated 400☏ oven. If trying to meal prep or make ahead, you can stuff the acorn squash with the sausage and apple filling then store or freeze for later. Chicken stock can be substituted for vegetable stock. Scoop out the seeds and stringy center.Ĭan I make this vegetarian stuffed squash?Ībsolutely! If you're skipping the sausage, try substituting barley, farro or wild rice instead (cook it in a separate pan first then add it). TIP: If they're particularly hard to cut, microwave for 1 minute first. Then in a pumpkin-like fashion scoop all the guts out (seeds and the stringy texture in the center of the acorn squash.) Try not to go through the bottom, but it's not the end of the world if you do.Īlternatively, you can cut the squash vertically but the halves may not sit perfectly on the pan. You'll want to prep the squash by cutting it in half horizontally and a small piece of each end off so it lays flat on the sheet tray. How to Make Sausage and Apple Stuffed Acorn Squash Shredded parmesan, goat cheese, Monterey jack, or feta crumbles are all tasty choices! Cheese - Cheese is an optional topping.Greens - Use your favorite greens! Spinach, baby kale, swiss chard, etc.Wine - I always chose marsala wine for this as it adds the perfect amount of sweetness, but you can substitute this with additional chicken stock if you prefer.Apples - Any variety of apple will work in this recipe, my favorites are honeycrisp, gala and pink lady!. ![]() If going all veggie on this, substitute the chicken stock for veggie stock. Sausage Meat - Pick your favorite! I like to use Italian chicken sausage but you can go for turkey, pork or meatless sausage can be used to make this vegetarian.These are the basic foundations of this recipe and I would recommend using anything else. Vegetables - Acorn Squash, sweet potatoes and a yellow onion.This recipe doesn't call for any wild exotic ingredients so it's really straightforward to bring together. Most of the ingredients for sausage stuffed acorn squash used will be found either in your pantry already, or you can go to your local grocery store for some items. The nicest thing is the 'meat' of the squash easily pulls away from the skin so there's no need to peel it. I'm not a huge fan of the skin from a texture perspective but if a few pieces end up on my fork it's still tasty. ![]() It's a matter of personal preference though. The roasted acorn squash will break down sugars as it roasts and naturally sweetened, then the stuffing will add more flavor and herbs to the mix. Which makes it perfect for stuffing with super flavorful ingredients. It's a smidge naturally sweet, but not nearly as sweet as butternut squash or pumpkin. On its own, acorn squash is mild and pleasant. ![]()
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