Sausage apple stuffed acorn squash full#
It’s full of fresh chopped rosemary and thyme and loaded with crispy sage sausage, crunchy apples, and sweet dried cranberries.Ĭheck out the other #SundaySupper squash recipes: No crispy bits shall go to waste in this kitchen. And, you know what we do with delicious crispy bits, don’t you? We scoop them up with a fork and shovel them into our mouths. Overflow=delicious crispy bits on the bottom of the pan. When your squash is fork tender, it’s ready for the filling.ĭon’t hold back on the stuffing-just keep on scooping until you can’t scoop anymore. oven for 45 minutes, or until fork tender. Drizzle each half with olive oil and a generous pinch of salt and pepper and roast in a 400 degree F. You’re going to want to cut your squash in half and scoop out all of the seeds. I decided to go with a sausage & quinoa stuffed acorn squash, but you can stuff your squash with practically anything–the choices are endless. The stout, round squash is perfect for filling with yummy stuffing. Yum!Īcorn squash is my favorite of all the winter squash. Now I want to eat squash every day, all day. What if I stuffed it with sausage, quinoa, apples, dried cranberries, and fresh herbs? Maybe a little parmesan sprinkled on top and a drizzle of olive oil? My favorite way to eat squash is drizzled with a little olive oil, sprinkled with salt and pepper, and roasted to caramelized perfection.
Each year, more and more varieties are added to the heaping pile of colorful gourds: big, beautiful butternut squash, stout acorn squash, variegated delicata squash, and the list goes on. This week, the #SundaySupper team is celebrating all things squash.
Sausage apple stuffed acorn squash crack#
Crack an egg into each side of the acorn squash and sprinkle with salt and pepper. Spoon the bison mixture into the cooked acorn squash halves and make a whole in the center for the egg.Stir in chopped apples and cooked oat groats.Add Bison sausage and cook, breaking it up until no pink remains.Add onion, green peppers, garlic, and celery stems and leaves, sauté until onion is translucent, about 3 minutes.While squash and oat groats are cooking, add olive oil to a large skillet over medium heat.Bake for 20-25 minutes or until your acorn squash is soft when you press on the skin. Place acorn squash cut-side down onto your baking sheet.While oat groats are simmering, cut the acorn squash widthwise and scoop out the seeds with a metal spoon.Add 1 cup organic oat groats, cover, and reduce temperature to a gentle simmer for 40 minutes, stirring occasionally, until soft and water is absorbed. Bring 3 cups of water and a dash of salt to a boil in a medium saucepan.1 stalk Celery Stem and Leaves, chopped*.Recipe from Akron Ohio Moms 4-6 servings Ingredients:
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