ACORN SQUASH SOUP APPLE RECIPES

Name: Stuffed Acorn Squash
Prep time: 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 medium sized acorn squash; 2 tbsp. olive oil; Salt and pepper; 2 tbsp. olive oil; 8 sage leaves, chopped; 1 lb. ground italian sausage; 8 oz. baby bella mushrooms, sliced; 1/2 red onion, chopped; 2 cloves garlic, finely chopped; 1 tbsp. fresh thyme, chopped plus more for garnish; 1/2 tsp. salt; 1/2 tsp. ground black pepper, plus more for garnish; 1 1/2 c. cooked rice; 1/3 c. heavy cream; 1 c. grated Fontina or Monterrey Jack cheese

BEST STUFFED ACORN SQUASH RECIPE - HOW TO MAKE STUFFED ...

Best Stuffed Acorn Squash Recipe - How to Make Stuffed ... image

Filled with rice, sausage, and cheese, this stuffed acorn squash recipe deserves the spotlight on your dinner table.

Provided by Lauren Miyashiro; Recipe by Maggie Chaplain

Categories comfort food dinner main dish side dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 medium sized acorn squash
2 tbsp. olive oil
Salt and pepper
2 tbsp. olive oil
8 sage leaves, chopped
1 lb. ground italian sausage
8 oz. baby bella mushrooms, sliced
1/2 red onion, chopped
2 cloves garlic, finely chopped
1 tbsp. fresh thyme, chopped plus more for garnish
1/2 tsp. salt
1/2 tsp. ground black pepper, plus more for garnish
1 1/2 c. cooked rice
1/3 c. heavy cream
1 c. grated Fontina or Monterrey Jack cheese

Steps:

For the squash: Preheat the oven to 400°F. Carefully cut the squash in half, through the stem. Scoop out the seeds and fibrous center. Place on a baking sheet cut-side up. Brush with olive oil and sprinkle generously with salt and pepper. Roast for 30 minutes. Flip each half over, placing them cut side down, and continue to roast for 15 minutes or until very tender. Remove from the oven and reduce the oven temperature to 350°F.
For the filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until very hot. Add the sage and cook for 30 seconds or until dark green. Add the sausage to the skillet. Cook until fully browned, breaking up the sausage with the back of a spoon as it cooks, about 10 minutes. Transfer the sausage-sage mixture to a bowl.
Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms, onion, garlic, thyme, salt, and pepper. Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes.
Stir in the cooked rice and heavy cream. Stir in 1/2 cup fontina cheese until well combined. Stir the sausage back into the mixture. Let simmer for a couple of minutes then remove from the heat.
Flip the squash cut-side up and divide the filling among each squash half. Sprinkle with the remaining 1/2 cup fontina. Bake for 12-15 minutes or until the cheese is melted and everything is warm throughout. Garnish with more fresh thyme leaves and black pepper before serving.

SPAGO BUTTERNUT SQUASH SOUP - TOP SECRET RECIPES

Spago Butternut Squash Soup - Top Secret Recipes image

There are several delicious variations of Wolfgang Puck's butternut squash soup recipe floating around, but as far as I can tell no version comes close to duplicating the amazing stuff served at his flagship restaurant. At the Las Vegas Spago in Caesar's Palace I recently slurped up the slightly sweetened, pale amber masterpiece with the perfect combination of spices, and then finagled two bowls to go. Since the soup is completely smooth, running it through a strainer revealed no solid evidence of ingredients; only black specks of various spices were visible. This one was not going to be easy. After many attempts at the butternut soup recipe, I finally recreated the subtle background flavors with chopped leek slowly sweated in butter, and one gala apple. I discovered that the apple contributes a perfect sweetness. The rest was easy: poach the leek, squash, and apple in broth until soft; blend everything until smooth; then reheat with the cream and just a little brown sugar. This Wolfgang Puck butternut squash soup recipe is my new favorite. Find more famous soup recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 55 minutes0S

Prep Time 27 minutes30S

Cook Time 27 minutes30S

Ingredients

Nutrition Facts : Calories 302 calories

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