ACORN SQUASH RECIPES BAKED RECIPES

Name: Sausage-Stuffed Acorn Squash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 2 medium acorn squash; 1 pound bulk spicy pork sausage; 1/2 cup chopped onion; 1 cup fresh spinach, finely chopped; 1/2 cup dried cranberries; 1-1/2 cups soft bread crumbs; 1 large egg; 2 tablespoons 2% milk

SAUSAGE-STUFFED ACORN SQUASH RECIPE: HOW TO MAKE IT

Sausage-Stuffed Acorn Squash Recipe: How to Make It image

Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 cup chopped onion
1 cup fresh spinach, finely chopped
1/2 cup dried cranberries
1-1/2 cups soft bread crumbs
1 large egg
2 tablespoons 2% milk

Steps:

Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

Nutrition Facts : Calories 485 calories, FatContent 23g fat (8g saturated fat), CholesterolContent 133mg cholesterol, SodiumContent 843mg sodium, CarbohydrateContent 49g carbohydrate (18g sugars, FiberContent 5g fiber), ProteinContent 25g protein.

ROASTED ACORN SQUASH RECIPE - NYT COOKING

Roasted Acorn Squash Recipe - NYT Cooking image

Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn squash with honey, olive oil, freshly ground black pepper and salt and pop into a hot oven for about a half hour.

Provided by Tara Parker-Pope

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 acorn squash (about 3 pounds)
2 tablespoons honey
4 teaspoons olive oil, plus more for greasing the pan
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Steps:

Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
Cut each squash half crosswise into 2 slices, each 1-inch thick.
Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.

Nutrition Facts : @context http//schema.org, Calories 176, UnsaturatedFatContent 4 grams, CarbohydrateContent 36 grams, FatContent 5 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 154 milligrams, SugarContent 9 grams

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SAUSAGE-STUFFED ACORN SQUASH RECIPE: HOW TO MAKE IT

Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight. —Taste of Home Test Kitchen
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Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

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