SAUSAGE STUFFED ACORN SQUASH
This cozy, hearty Sausage Stuffed Acorn Squash with apples, mushrooms, and herbs is a fantastic blend of sweet and savory flavors. Easy and ultra delicious!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h10m
Number Of Ingredients 15
Steps:
- Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef's knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
- While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
- Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
- When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.
- Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 421 kcal, Carbohydrate 40 g, Protein 26 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 71 mg, Fiber 6 g, Sugar 11 g
STUFFED HONEYNUT SQUASH
Honeynuts look like baby butternut squash but are sweeter and with a thinner skin -- making them perfect for stuffing. This recipe makes a hearty vegetarian main course or flavor-packed side to a roast or steak.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Toss the squash with 3 tablespoons of the oil and season with 1 teaspoon salt and 1/4 teaspoon pepper. Arrange cut-side up on a rimmed baking sheet and bake until tender and browned in spots, 30 to 40 minutes.
- Meanwhile, pulse the mushrooms, kale, rosemary, garlic and onion in a food processor until very finely chopped but not paste-like. Heat the remaining 3 tablespoons oil in a large nonstick skillet over medium high and cook the mushroom mixture until the vegetables are tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Add the wine and scrape up the brown bits that cling to the bottom of the skillet with a wooden spoon; cook until all of the liquid has evaporated. Add the rice and 1 cup water and cook until the water has evaporated. Season with salt and pepper.
- Divide the filling among the squash and mound into the cavity of each. Divide the Gruyere among the squash and sprinkle on top of the filling. Bake until the cheese is melted and browned in spots, about 10 minutes.
BAKED STUFFED ACORN SQUASH
This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters - corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes; the larger ones, which are sometimes all I can find, take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. With everything that comes on the Thanksgiving sideboard, that will probably be the case. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 2h
Yield 8 substantial main dish servings, 12 to 16 smaller servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
- Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
- Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 90 grams, Fat 10 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 1088 milligrams, Sugar 11 grams
ACORN SQUASH WITH LEFTOVER STUFFING
Our Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.
Nutrition Facts : Calories 240 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 680mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.
WHOLE-ROASTED STUFFED DELICATA SQUASH
Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork. The interior is a riff on a kale salad run through with croutons, dried cranberries, blue cheese and a spray of maple-scented pecans that complement the sweet flesh of the squash. You could use small sugar pumpkins for the main event, or really any sweet-fleshed winter squash, but delicata squash is our favorite option for reasons of taste and beauty. Unless you are serving it as a side dish, avoid the temptation to cut the squash vertically, to create boats for the stuffing. Boats are for side dishes. They are halves of a whole. For a main course, serve a squash per person, standing tall on each plate.
Provided by Sam Sifton
Categories dinner, main course, side dish
Time 1h30m
Yield 6 to 12 servings
Number Of Ingredients 12
Steps:
- Cut 1 inch off the top and bottom of each squash. Use a melon baller or small spoon to scrape out the seeds. Sprinkle the inside of the squash with salt and pepper, then stand them upright on an oiled baking sheet.
- Heat oven to 425 degrees. In a large saucepan set over medium-high heat, melt 2 tablespoons of the butter. When it foams, add onions to pan and sauté, stirring frequently, until they begin to soften and turn translucent, approximately 6 to 8 minutes. Add kale to pan and continue to cook, tossing, until kale begins to wilt, about 5 minutes. Remove pan from heat and put vegetables into a large bowl.
- Meanwhile, place bread cubes on a sheet pan and toast in the oven until they begin to crisp on the outside, approximately 7 to 9 minutes. Add bread cubes to the bowl with the vegetables, and then add blue cheese and cranberries. Stir to combine.
- Put pecans in a dry sauté pan set over medium heat and toast the nuts until they begin to darken and turn fragrant, approximately 4 to 6 minutes. Stir in maple syrup and allow to cook for 1 minute, then scrape into the bowl with the rest of the stuffing and toss to combine. Taste and season the mixture with salt and pepper.
- Lower oven temperature to 400 degrees. Divide the stuffing between the squash. Cut the remaining 2 tablespoons of butter into 6 pieces, and top each squash with a dot of butter. Roast squash until the flesh has softened and you can easily pierce it with a fork, approximately 45 minutes. If the squash is browning too quickly, lay a sheet of aluminum foil over the top to prevent burning.
- Sprinkle parsley over the squash. Serve 1 whole squash per person as a main course, or 1/2 squash or less as a side dish.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 909 milligrams, Sugar 10 grams, TransFat 0 grams
AUNTIE DAWN'S STUFFED SQUASH
I wanted a lower sugar alternative to candied squash. This hit the spot and turned out to be very satisfying and healthier than it's candied cousins. I used Jonagold apples, but Granny Smith would also add great flavor.
Provided by dawnpry
Categories Apple
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the squash in half lengthwise and clean out the seeds. Place cut side down on parchment lined baking sheet. Bake in preheated 350 degree oven for 30 minutes.
- While the squash are baking, warm the butter and oil in a saute pan over medium heat and add the apples and celery. Saute for 5 minutes. Add the cranberries, brown sugar and spices. Stir until combined and remove from heat.
- Remove squash from oven. Turn squash right side up, top each with filling and return to oven for 25-30 minutes. Remove from oven, and (using an oven mit and ice cream scoop), scoop out the shells and serve. Can be refrigerated and reheated the next day.
Nutrition Facts : Calories 220.8, Fat 6.7, SaturatedFat 2.4, Cholesterol 7.6, Sodium 343.9, Carbohydrate 42.9, Fiber 5.3, Sugar 17.5, Protein 2.1
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