Bake until heated through and lightly golden brown, about 15 minutes. Split the stuffing mixture between the 4 squash halves.Add remaining ½ cup of chicken stock and cranberries, turn to mix well. While theyre baking, mix the fresco chicken sausage with Alfredo sauce. Sauté until mushrooms have softened, about 5 minutes. Cut acorn squash in half and scoop out the pulp. When melted add mushrooms leeks season with salt and pepper. Remove to a paper towel-lined plate and set aside. Cook sausage, breaking it up with a spatula, until cooked through and nicely browned. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat and crumble sausage into the pan. The easiest way to do this is to make a cut lengthwise down each sausage and peel the casing away. Cook until liquid is completely absorbed and quinoa is fluffy, about 15-20 minutes. Bring the mixture to a boil then lower the heat to a simmer.
To a small saucepan over medium-high heat, stir together 1 cup chicken stock and quinoa season with a pinch of salt.Remove from the oven and gently turn each squash cut-side up, set aside. Place them cut-side down on a sheet pan and bake until tender, about 30 minutes. Brush the cut sides of each squash with about a tablespoon of the olive oil and season with salt and pepper. Cut a small slice off the bottom of each half to make a stable base. Cut each squash in half and discard seeds.Top with the remaining parmesan cheese and bake an additional 15 minutes until the cheese has started melting and the filling is starting to turn golden.Scoop the squash, sausage, and veggie mixture back into the hollowed out squash.When the squash is cool enough to handle, scoop out the soft squash and add it to the skillet with the sausage and veggie mixture.When finished baking, remove the baking sheet with acorn squash from the oven, and set on a heat resistant surface like a stove top or trivet.Cook for a few more minutes, until cooked through and onions and celery have softened.Add in the onion, celery, garlic, salt, and pepper.While the squash cooks, add sausage into a cast iron skillet over medium heat and brown for about 5 minutes, breaking it up into small chunks.Drizzle with olive oil and sprinkle with salt and pepper.Place on a parchment lined baking sheet, cut side up.Cut squash in half and scoop out seeds with a large spoon.Top with the remaining parmesan cheese and bake an additional 15 minutes until the cheese has started melting and the filling is starting to turn golden. Scoop the squash, sausage, and veggie mixture back to the hollowed out squash. When the squash is cool enough to handle, scoop out the soft squash and add it to the skillet with the sausage and veggie mixture. When finished baking, remove the baking sheet with acorn squash from the oven, and set on a heat resistant surface like a stove top or trivet. While the squash cooks, add sausage into a cast iron skillet over medium heat and brown for about 5 minutes, breaking it up into small chunks.Īdd in the onion, celery, garlic, salt, and pepper.Ĭook for a few more minutes, until cooked through and onions and celery have softened.Īdd in apples and sage. Place on a parchment lined baking sheet, cut side up.ĭrizzle with olive oil and sprinkle with salt and pepper. Or, you can clean the flesh off the seeds and make a delicious snack of roasted squash seeds. Place in the compost or give it to your goats or chickens.
#Sausage stuffed acorn squash how to#
How To Make Sausage and Apple Stuffed Acorn Squash:Ĭut squash in half and scoop out seeds with a large spoon. Topped with the nuttiness from the fresh parmesan cheese, it just works together and is so delicious. The sweetness from apples and squash pairs oh so well with the fennel and sage in the sausage. This mouthwatering meal has all the perfect fall flavors. Add it to smoothies, pastas, nachos, soups, and even desserts. Squash is easy to add to just about anything. They are sweet, nutritious, and versatile. Winter squash is one of our favorite fall foods. It’s the perfect veggie to stock up on in the fall and enjoy through the winter. Winter squashes, like butternut and acorn, can actually last up to a year in a cool, dry place. I’m still refusing to give up summer, but fall is slowly creeping in, pumpkin spice lattes are coming back, and the mornings are brisk before the sunshine and heat trail in by the afternoon.įall foods are coming into the kitchen, partly because you have to be a little ahead as a blogger ( learn to start a blog here), but also because the farmers markets are starting to be stocked with squashes and pumpkins and all the fall bounty.
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