SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY
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
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
SAUSAGE AND APPLE STUFFED ACORN SQUASH
Sweet squash and spicy sausage...Mmmm! A great fall dish. I made this recipe up after searching for the perfect stuffed squash recipe-I think this is it!The stuffing would also be delicious in turkey or chicken. The squash can be cooked ahead of time-you may need to bake longer after stuffing.
Provided by Kaarin
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
- Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
- Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
- Combine the pork, vegetables, and breadcrumbs in a large bowl.
- Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
- Stir in the egg and parsley.
- Fill the squash halves with stuffing-they should be slightly mounded.
- Return to oven and bake, covered, for 20 more minutes, until the egg is set.
- Garnish as desired with parsley and shredded romano cheese.
Nutrition Facts : Calories 646.1, Fat 36.1, SaturatedFat 12.6, Cholesterol 135.8, Sodium 981.4, Carbohydrate 58, Fiber 7.5, Sugar 12.8, Protein 25.6
SAUSAGE, PECAN AND APPLE STUFFED ACORN SQUASH
This recipe is adapted from Kaarin's Recipe #146036. I made significant changes for my husband's needs as he is currently following the Atkins diet and I needed to replace some of the higher-carb ingredients, as well as tweaked a bit more for my tastes :) This went over VERY well at our home, I hope you like it! I think it would be yummy with butternut squash, too.
Provided by Raquel Grinnell
Categories Vegetable
Time 1h40m
Yield 4 squash halves, 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F. Arrange squash cut side up in a 9x13 pan and pierce all over the flesh, without breaking the rind, using a fork or butter knife. Combine the butter, brown sugar, maple syrup, garlic salt and pepper; brush over cut sides and cavity of squash. Spoon the rest of the butter mixture evenly into the cavities of the squash.
- Bake in a large roasting pan until squash is tender yet still holds its shape, about 1 hour.
- To make the stuffing, cook sausage over medium-high heat in a large pan until light brown, breaking up into small pieces. Set pork aside in a large bowl. If there are not enough drippings, add 1 tablespoons olive oil to the pan. Add onion, celery and pecans; saute 5-7 minutes or until softened. Stir in apple, sage, cayenne, salt and pepper and saute 3-4 more minutes, or until apple is softened.
- Add vegetable mixture to bowl with sausage and stir to combine. Pour any remaining butter mixture from squash cavities into the stuffing. Add parmesan and almond meal and stir again. Taste and season with sage, cayenne, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
- Stir in the egg and parsley.
- Fill the squash halves with stuffing; they should be slightly mounded. Sprinkle generously with parmesan. Put pan in oven, then pour 1 cup water carefully between the squash into the pan.
- Return to oven and bake, covered, for 20 to 25 more minutes, or until the top of the stuffing is lightly browned.
- Enjoy!
Nutrition Facts : Calories 567.5, Fat 38.8, SaturatedFat 10.7, Cholesterol 106, Sodium 613.4, Carbohydrate 39.8, Fiber 8, Sugar 9.4, Protein 21.2
APPLE SAUSAGE-STUFFED SQUASH
This sausage and apple stuffed acorn squash is a favorite dinner of my family. It is fancy enough to serve when company is over, too. -Carol Mays, Oregon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until tender., Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat, until meat is no longer pink. Add apple; cook and stir for 3 minutes. Drain. , In a small bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture. , Turn squash over; sprinkle cut sides with salt. Stuff with sausage mixture. Bake, uncovered, for 15-20 minutes or until a thermometer inserted in the stuffing reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 452 calories, Fat 28g fat (13g saturated fat), Cholesterol 169mg cholesterol, Sodium 800mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 5g fiber), Protein 16g protein.
ACORN SQUASH STUFFED WITH APPLE, CRANBERRY, AND SAUSAGE
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
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-AND-PEAR-STUFFED ACORN SQUASH
This main course dish is a real beauty! Acorn squash halves are roasted and deliciously filled with a savory sausage and pear saute. The natural sweet flavors from the pear and squash are perfectly coupled with the warm taste of sausage and sage. I've written the recipe for 2 people, but you could easily double or even triple the filling for more squash halves!
Provided by Diana71
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil and spray with oil.
- Rub or brush 1/2 tablespoon oil on the flesh of each acorn squash half. Season with salt and pepper. Place squash halves onto the prepared baking pan, cut-side down.
- Roast in the preheated oven until softened, about 30 minutes.
- Meanwhile, brown sausage in a large skillet over medium heat. Add onion, cabbage, and carrots. Saute until onion is soft and translucent, 5 to 7 minutes. Add diced pear and cook until softened but still crunchy, 2 to 3 minutes longer.
- Remove acorn squash from oven and turn over using tongs. Stuff with sausage-pear mixture. Return to oven and roast for an additional 10 minutes.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 46.6 g, Cholesterol 64.7 mg, Fat 31.7 g, Fiber 8.2 g, Protein 18.5 g, SaturatedFat 9.5 g, Sodium 1122.5 mg, Sugar 17 g
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