Acorn Squash Stuffed With Apple Cranberry And Sausage Recipes

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SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY



Sausage and Apple Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese

Provided by Tasty

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese

Steps:

  • Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
  • Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
  • Drizzle each squash half with olive oil, salt, and pepper.
  • Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
  • While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
  • Add Garlic and Sausage, until sausage is browned on all sides.
  • Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
  • Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
  • Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams

ACORN SQUASH STUFFED WITH APPLE, CRANBERRY, AND SAUSAGE



Acorn Squash Stuffed with Apple, Cranberry, and Sausage image

Sweet (thanks to cranberry) and savory, use it as a main dish or a side.

Provided by Heather Lynn Christiansen

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h20m

Yield 6

Number Of Ingredients 9

3 medium acorn squash, halved and seeded
¼ cup butter
1 apple, cubed
1 potato, cubed
1 link kielbasa sausage, cubed
½ cup diced onion
½ cup dried cranberries
2 eggs, beaten
½ cup shredded sharp provolone cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
  • Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
  • Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 42.5 g, Cholesterol 101.2 mg, Fat 20.1 g, Fiber 5.3 g, Protein 10.9 g, SaturatedFat 9.9 g, Sodium 436.9 mg, Sugar 15.1 g

SAUSAGE-STUFFED ACORN SQUASH



Sausage-Stuffed Acorn Squash 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

Time 30m

Yield 4 servings.

Number Of Ingredients 8

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, Fat 23g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 843mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 5g fiber), Protein 25g protein.

CRANBERRY-STUFFED ACORN SQUASH



Cranberry-Stuffed Acorn Squash image

I combine two of fall's best foods in this recipe. The pretty, fresh-tasting filling makes this an extra-special side dish.-Jim Ulberg, Elk Rapids, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

4 medium acorn squash
1 cup fresh or frozen cranberries, coarsely chopped
1 medium tart apple, coarsely chopped
1 medium orange, peeled and diced
2/3 cup packed brown sugar
1/4 cup chopped walnuts
1/4 cup butter, melted
1 teaspoon grated orange zest
Pinch salt

Steps:

  • Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.

Nutrition Facts : Calories 256 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 5g fiber), Protein 3g protein.

ACORN SQUASH WITH CRANBERRY APPLE STUFFING



Acorn Squash With Cranberry Apple Stuffing image

Some days I need a little inspiration. I knew that I would be baking squash for our Shabbat dinner tonight. And I knew it would have some delicious dried cranberries in it. I just wasn't entirely sure what form it would all take. I looked around on the internet for a bit and saw this scrumptious looking recipe for a Southern style baked acorn squash and was on my way! Well, here it is.

Provided by Elanas Pantry

Categories     Low Protein

Time 40m

Yield 4 squash, 4 serving(s)

Number Of Ingredients 6

2 acorn squash
boiling water
2 apples, peeled, cored and chopped into 1/4 inch pieces
1/2 cup dried cranberries
1 teaspoon cinnamon
2 tablespoons grapeseed oil (though if you can do dairy, butter works just as well)

Steps:

  • Cut squash in half and with a spoon, remove pulp and seeds.
  • In a large pyrex baking dish place squash cut-side down.
  • Pour 1/4-inch boiling water into pyrex dish (or use 1/4 inch room temperature apple juice for extra sweetness).
  • Place dish in oven and bake squash for 30 minutes at 350 degrees.
  • In a large bowl, combine apples, cranberries and cinnamon and grapeseed oil to make stuffing.
  • Remove squash from the oven after the 30 minutes.
  • Turn halves over and stuff center of each squash half with apple mixture.
  • Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender.

Nutrition Facts : Calories 189.1, Fat 7.2, SaturatedFat 0.7, Sodium 7.5, Carbohydrate 33.9, Fiber 5.7, Sugar 7.7, Protein 2

CRANBERRY STUFFED ACORN SQUASH



Cranberry Stuffed Acorn Squash image

From a Cranberry Cookbook put out by the Westport-Grayland Washington Chamber of Commerce. (The Cranberry Coast) NOTE: Everyone said this made too much filling for 1 squash, so I changed the recipe to 2 squashes, to serve 4. Easy to halve for 2 servings. Microwave instructions included at end of regular instructions.

Provided by Outta Here

Categories     Vegetable

Time 2h

Yield 4 serving(s)

Number Of Ingredients 8

2 medium acorn squash
3 cups fresh cranberries (or frozen)
3/4 cup apple juice, divided
3/4 cup sugar
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 teaspoons cornstarch
2 tablespoons walnuts, chopped

Steps:

  • Preheat oven to 350°F.
  • Coat a baking sheet with non-stick cooking spray.
  • Cut squash in half; remove seeds and fibers. Place cut side down on baking sheet and bake about 1 hour.
  • Combine cranberries, 1/2 cup apple juice, sugar, cloves and nutmeg. Cook over low heat until cranberry skins pop.
  • Combine remaining apple juice with cornstarch, mixing well. Gradually stir into cranberry mixture. Heat just until thickened.
  • Spoon cranberry mixture into squash halves and sprinkle with chopped walnuts. Return to oven and bake until heated through, about 20 minutes.
  • To microwave: Cover squash halves with plastic wrap. Microwave on 100% power 12-18 minutes, until soft to touch.
  • Cook cranberry mixture on 100% power 8-12 minutes, stirring once or twice.
  • Fill squash halves and heat in oven as above, or microwave until heated through.

Nutrition Facts : Calories 317.7, Fat 2.9, SaturatedFat 0.4, Sodium 10.8, Carbohydrate 76.3, Fiber 7.1, Sugar 45.1, Protein 2.6

APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

This is the most incredible recipe that I make every Thanksgiving.

Provided by cksmom1

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h30m

Yield 6

Number Of Ingredients 8

3 acorn squash, halved and seeded
2 tablespoons stick margarine
1 cup chopped onions
3 cups peeled, seeded, and chopped Granny Smith apples
½ cup golden raisins
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
  • Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
  • While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
  • Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 51 g, Cholesterol 29.7 mg, Fat 13.2 g, Fiber 6.1 g, Protein 10 g, SaturatedFat 6.7 g, Sodium 228.7 mg, Sugar 24.8 g

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