STUFFED ACORN SQUASH WITH SAUSAGE, BARLEY AND GOAT CHEESE
Provided by Damaris Phillips
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Melt the butter in a 10-inch cast-iron skillet. Brush the squash with 2 tablespoons of the melted butter. Season aggressively with salt and pepper and place cut-side down on a rimmed baking sheet. Add 1 tablespoon water to the baking sheet and bake until tender, 25 to 35 minutes.
- Warm the remaining butter in the skillet over medium heat. Add the celery and shallots and saute until tender, about 3 minutes. Add the Italian seasoning, sage and 3 ounces water and cook until the herbs are tender, about 2 minutes. Stir to combine.
- Add the sausage to the skillet and stir to combine. Cook, stirring occasionally, until the sausage is golden brown and cooked through, 7 to 10 minutes. Add water as needed to deglaze the pan and prevent sticking while cooking.
- Transfer the sausage mixture to a large bowl and toss with the barley and lemon zest. Stir in the goat cheese, until large clumps still remain but are evenly dispersed. Stir and adjust the seasoning with salt and pepper as needed. Fill each squash half with the sausage mixture and bake cut-side up until golden brown, 8 to 10 minutes. Drizzle with the honey before serving.
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 RICE STUFFED ACORN SQUASH
I was wanting to try a new recipe, but couldn't find exactly what I was looking for, so I created this. So glad, because it's a HUGE hit! Even my picky child and husband love it, and are requesting more! Another fall hit!
Provided by Sophias Mom
Categories Vegetable
Time 2h
Yield 6 1/2 stuffed squash, 6 serving(s)
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350 degrees. I cut a sliver of skin off the middle of the.
- back sides of the cut squash to "give it legs" (so that when it's right-side up and stuffed it doesn't roll around). Spray squash with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast 30 minutes.
- 2. Meanwhile, bring water to boil. Add pinch of salt and both rice, and stir. Cover, reduce heat, and simmer 30 minutes.
- 3. Preheat nonstick skillet over medium heat. Add sausage and cook until no longer pink and crumbled. Remove from pan and drain.
- 4. Add olive oil to pan and next 8 ingredients. Saute until tender, 5-10 minutes. Season with salt and pepper to taste.
- 5. Combine cooked rice, sausage, and vegetable mix in large bowl. Add cranberries and 1/2 cup shredded cheese. Toss to combine. Add beaten egg and toss until thoroughly coated.
- 6. Stuff cavities of squash with filling and mound on top to use all filling. Cover and bake 30 minutes, until stuffing is almost set. Sprinkle with remaining 1/4 cup cheese and bake uncovered to melt, another 10 minutes.
- 7. Allow to cool and enjoy!
- **EDIT**: I did my prep while stuff was cooking, so I just put total time, start to finish (including prepping the squash), under cooking time. And another side note, I have some awesome pictures and having issues downloading them.
ACORN SQUASH STUFFED WITH SAUSAGE AND RICE
This is a hearty meal all in one!
Provided by Cheryl King
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Poke holes in the flesh of the squash with a fork. Coat flesh with olive oil and sprinkle with salt and pepper. Place on a baking sheet.
- Bake in the preheated oven until flesh is tender, 40 to 50 minutes. Remove from the oven and set aside until cool enough to handle, 10 to 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- Meanwhile, combine rice, chicken broth, and water in a rice steamer. Seal and select setting according to manufacturer's instructions; cook until tender, about 18 to 20 minutes.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it up with a spoon, until some of the fat has rendered, about 5 minutes. Add onion, bell pepper, and celery; cook until sausage is completely browned and crumbly and vegetables are tender, 3 to 5 more minutes. Stir in sage, pumpkin pie spice, and paprika, and season with salt and pepper. Cook for another minute, then set aside.
- Scoop flesh from the cooled squash halves, leaving about 1/4 inch squash to retain structure. Place squash flesh in a bowl with sausage mixture, Cheddar cheese, and cranberries. Mix to combine then taste and adjust seasonings, if needed. Scoop filling into the squash shells and top with additional Cheddar cheese, if desired.
- Bake in the oven until cheese is melted and bubbly and the tops are nicely browned, about 15 minutes. Allow to cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 480.2 calories, Carbohydrate 61.1 g, Cholesterol 38.1 mg, Fat 20.5 g, Fiber 5.3 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 779.3 mg, Sugar 13.8 g
ITALIAN SAUSAGE-STUFFED SQUASH
From Troy, Ontario, Ruth Lee writes, "A neighbor gave me this recipe and was so enthusiastic about it, I had to try it. This is absolutely the best way I know to serve acorn squash."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe 11x7-in. baking dish. Cover and microwave on high for 10-12 minutes or until tender., Meanwhile, crumble sausage into a large skillet; add the onion, green pepper and garlic. Cook over medium heat until meat is no longer pink; drain. Stir in the tomato, Italian seasoning, salt and pepper., Turn squash cut side up. Stuff with sausage mixture; sprinkle with Parmesan cheese. Cover and microwave on high for 2-3 minutes or until heated through.
Nutrition Facts :
SAUSAGE STUFFED ACORN SQUASH
Acorn squash stuffed with sausage, spinach, dried cranberries and stuffing. Ready in less than 30 minutes. I modified this recipe from Simply Delicious.
Provided by ratherbebaking
Categories One Dish Meal
Time 30m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash in half, remove seeds.
- Place squash cut side down in a microwave safe dish.
- Cover and microwave on high for 10-12 minutes or until tender.
- Cook sausage and onion in a large skillet until sausage is no longer pink.
- Drain if needed.
- In a large bowl, beat egg and milk, stir in spinach, stuffing, cranberries and sausage mixture.
- Stuff squash with sausage mixture.
- Cover and microwave 2-3 minutes or until heated through.
Nutrition Facts : Calories 428.1, Fat 24.8, SaturatedFat 6.9, Cholesterol 165.2, Sodium 647.4, Carbohydrate 26.6, Fiber 4.2, Sugar 1.5, Protein 26.4
COUSCOUS & SAUSAGE-STUFFED ACORN SQUASH
If you have a tiny apartment, zero counter space and only two people to feed, hefty meals are out. This acorn squash with couscous is just the right size. -Jessica Levinson, Nyack, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut squash lengthwise in half; remove and discard seeds. Sprinkle squash with salt and pepper; place in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender., Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 5-7 minutes or until tender and lightly browned. Add sausage; cook and stir 2-3 minutes or until lightly browned., Add stock; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until stock is absorbed. Spoon over squash. If desired, top with feta cheese.
Nutrition Facts : Calories 521 calories, Fat 15g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 979mg sodium, Carbohydrate 77g carbohydrate (11g sugars, Fiber 8g fiber), Protein 25g protein.
ACORN SQUASH WITH SAUSAGE BREAD STUFFING
Provided by Molly O'Neill
Categories dinner, main course
Time 1h15m
Yield Six servings
Number Of Ingredients 11
Steps:
- Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh. Place in a large roasting pan and set aside.
- Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes. Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
- Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 45 minutes. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 14 grams, Carbohydrate 46 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 807 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED SAUSAGES WITH CABBAGE AND SQUASH
In this easy sheet-pan supper, sweet Italian sausages are teamed with wedges of cabbage and kabocha squash, then the whole thing is drizzled with a mustardy apple-cider vinaigrette. Because cabbage releases moisture when cooked, start with a preheated baking sheet for extra browning power.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss squash with 1 tablespoon oil; season with salt and pepper. Add 2 tablespoons oil to baking sheet, then cabbage, squash, and sausages in a single layer. Drizzle cabbage with more oil; season generously with salt and pepper. Roast 15 minutes.
- Toss onion and sage with 1 tablespoon oil; season with salt and pepper. Flip sausages and vegetables; add onion mixture to sheet. Continue to roast until vegetables are tender and sausages are cooked, 20 minutes.
- Stir together vinegar, mustard, remaining 3 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Serve sausages and vegetables with a drizzle of vinaigrette.
More about "sausageandricestuffedacornsquash recipes"
ITALIAN SAUSAGE AND BROWN RICE STUFFED ACORN SQUASH
From thebusybaker.ca
4.8/5 (4)Category Baking, Dinner, Main Course, Side DishServings 5Total Time 1 hr 10 mins
- Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- You'll be roasting the acorn squash first, so cut it in half and scoop out all the stringy bits and the seeds from the core of the squash.
- Since acorn squash have those beautiful rounded ridges on the outside you'll probably find it's difficult to get them to lie flat on the baking sheet with the inside of the squash facing up. To remedy this, use a large knife to slice off a little of the skin on the outside, creating a small flat surface on the underside of the squash. This works perfectly every time, and it will ensure the squash doesn't fall to one side while it's roasting or even worse, after it's been stuffed, spilling the contents all over the baking sheet.
- Once the oven has preheated, place the squash halves on the baking sheet (inside facing up!) and roast in the oven for about 40 minutes.
ACORN SQUASH WITH SAUSAGE & RICE STUFFING - A FAMILY …
From afamilyfeast.com
Cuisine AmericanTotal Time 2 hrsCategory Side DishCalories 457 per serving
- In a medium sauce pan, place rice, stock, water, butter and salt and bring to a boil. Lower to a light simmer, cover and cook until tender. Depending on the type of brown rice you buy, the timing will vary from 35 to 50 minutes. Go by rice package directions. Once done, remove cover and fluff.
- While rice is cooking, cut the squash across the center on the horizon and remove the seeds. Snap off the stem if there is one and if the other end has a point, nip off the end so it sits flat.
SAUSAGE AND PASTA STUFFED ACORN SQUASH - MANGIA BEDDA
From mangiabedda.com
SAUSAGE STUFFED ACORN SQUASH - JULIA'S ALBUM
From juliasalbum.com
5/5 (24)Total Time 50 minsCategory Main Course, Side DishCalories 582 per serving
ACORN SQUASH STUFFED WITH SAUSAGE AND RICE RECIPE - HANNAFORD
From hannaford.com
SAVORY SAUSAGE STUFFED ACORN SQUASH RECIPE - MIND OVER MUNCH
From mindovermunch.com
SAUSAGE STUFFED ACORN SQUASH - SEASONAL CRAVINGS
From seasonalcravings.com
HOW TO MAKE ACORN SQUASH: SAUSAGE STUFFED ACORN SQUASH
From whitekitchenredwine.com
ONE PAN SAUSAGE AND ACORN SQUASH - SLENDER KITCHEN
From slenderkitchen.com
SIMPLE SAUSAGE AND RICE RECIPES | ALLRECIPES
From allrecipes.com
SAUSAGE STUFFED ACORN SQUASH - GYPSYPLATE
From gypsyplate.com
SAUSAGE & PARMESAN STUFFED ACORN SQUASH - SALT & LAVENDER
From saltandlavender.com
SAUSAGE STUFFED ACORN SQUASH WITH FENNEL - HOSTESS AT HEART
From hostessatheart.com
TRUE SOUTHERN RECIPES - CONECUH SAUSAGE
From conecuhsausage.com
STUFFED ACORN SQUASH RECIPES WITH GROUND TURKEY - LARRY ERNST
From larryernst.blogspot.com
FOOD WISHES VIDEO RECIPES: MERGUEZ SAUSAGE & RICE STUFFED
From foodwishes.blogspot.com
YOU'LL LOVE THIS SAUSAGE, APPLE AND SAGE-STUFFED ACORN SQUASH …
From foodnetwork.ca
RUSTIC SAUSAGE-STUFFED ACORN SQUASH - THE NOVICE CHEF
From thenovicechefblog.com
SAUSAGE STUFFED ACORN SQUASH - MOM ON TIMEOUT
From momontimeout.com
SAUSAGE-STUFFED ACORN SQUASH RECIPE | MYRECIPES
From myrecipes.com
SAUSAGE STUFFED ACORN SQUASH - SAVOR THE BEST
From savorthebest.com
SAUSAGE STUFFED ACORN SQUASH - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
STUFFED ACORN SQUASH WITH SAUSAGE + “RICE” {WHOLE30, PALEO}
From paleorunningmomma.com
EASIEST 3-INGREDIENT STUFFED ACORN SQUASH - THE GIRL ON BLOOR
From thegirlonbloor.com
SAUSAGE AND RICE-STUFFED ACORN SQUASH RECIPE | MYRECIPES
From myrecipes.com
SAUSAGE STUFFED ACORN SQUASH - A SAUCY KITCHEN
From asaucykitchen.com
SAUSAGE STUFFED ACORN SQUASH • SMOKED MEAT SUNDAY
From smokedmeatsunday.com
SAUSAGE AND RICE STUFFED ACORN SQUASH RECIPE - TAMMILEE TIPS
From tammileetips.com
SAUSAGE STUFFED ACORN SQUASH - MEATLOAF AND MELODRAMA
From meatloafandmelodrama.com
ACORN SQUASH WITH SAUSAGE STUFFING - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
SAUSAGE AND RICE STUFFED ACORN SQUASH - BASIL AND BUBBLY
From basilandbubbly.com
SAUSAGE STUFFED ACORN SQUASH - BELLY FULL
From bellyfull.net
ACORN SQUASH WITH RICE & SAUSAGE STUFFING - THE BAKING FAIRY
From thebakingfairy.net
SAUSAGE STUFFED ACORN SQUASH - WHATSINTHEPAN
From whatsinthepan.com
STUFFED ACORN SQUASH WITH SAUSAGE - OUR OILY HOUSE
From ouroilyhouse.com
SAUSAGE-STUFFED ACORN SQUASH - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
SAUSAGE AND RICE-STUFFED ACORN SQUASH RECIPE | MYRECIPES
From mastercook.com
SAUSAGE STUFFED ACORN SQUASH WITH APPLES AND MUSHROOMS - WELL …
From wellplated.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search