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
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
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.
SAUSAGE-STUFFED ACORN SQUASH RECIPE | ALLRECIPES
The combination of the sausage with the different spices and the sweetness from the cranberries really turn your average garden acorn squash into a dish that makes you feel like the professional home cook that you are. Perfect for serving at dinner parties or for a nice quiet meal at home.
Provided by Shyla Lane
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Total Time 1 hours 23 minutes
Prep Time 20 minutes
Cook Time 1 hours 3 minutes
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes on a baking sheet.
- Toast bread in the preheated oven, stirring occasionally, 10 to 15 minutes.
- Mix cinnamon, sage, sumac, white pepper, and cloves together in a small bowl.
- Brush acorn squash halves with olive oil. Sprinkle 3/4 teaspoon of the cinnamon mixture evenly over both halves. Transfer to a baking sheet.
- Bake acorn squash in the preheated oven until tender, about 30 minutes. Scrape flesh with a fork to loosen slightly.
- Combine toasted bread and vegetable stock in a pot over medium-low heat. Stir bread around to soak up the vegetable stock and warm up, about 3 minutes. Transfer to a large bowl.
- Cook and stir sausage in a large skillet over medium heat until browned, about 5 minutes. Stir into the bread in the bowl. Add remaining cinnamon mixture, cranberries, pecans, and thyme; stir until evenly mixed.
- Divide bread mixture between the acorn squash halves.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 409.7 calories, CarbohydrateContent 49.8 g, CholesterolContent 32 mg, FatContent 19.5 g, FiberContent 6 g, ProteinContent 13.6 g, SaturatedFatContent 5 g, SodiumContent 779.7 mg, SugarContent 11.4 g
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