![]() Top with the breadcrumb mixture then bake for 20 more minutes. Doesn’t that look beautiful? How to Serve Sausage Stuffed Acorn SquashĪfter 25 minutes of roasting, take the squash out of the oven, turn them over and add the stuffing. Once the spinach wilts, add cranberries and cooked sausage. After cooking the sausage, sauté onions and mushrooms until golden brown. Onions, mushrooms, spinach, rosemary, and cranberries make the perfect filling for this then it’s topped with a buttery parmesan panko crust. Like I said earlier, I started with Italian sausage then built the flavors from there that I knew would go well. Turn over and lay them cut side down on the baking tray. If they do not lay flat then cut a small, flat notch on the back first.įinally, brush with olive oil and sprinkle with salt and pepper. Next, scoop out the seeds and stringy bits using a metal spoon.Īfter that, place them on a baking sheet lined with parchment paper or tin foil. Let’s show you step-by-step how I made them! Prepping the Acorn SquashĪfter washing and drying your acorn squash, cut them in half lengthwise. It started with Italian sausage and then I built the flavors from there. However, when I saw the huge mound of beautiful, local acorn squash for sale at Lee’s, I wanted to get creative. ![]() I’ve always made them the same classic way that I learned from my mother-in law. It was my first time ever having it and I was intrigued! She made hers with a classic butter and maple syrup glaze and I have been in love with these beautiful little squashes ever since. When I was dating my now husband, his mother made a simple roasted acorn squash with dinner. Maybe they don’t grow in Texas? Or maybe Texans are too busy eating deep fried yellow squash to care? Funny, but probably true! Or that they just had never eaten it! This new recipe of mine for Italian Sausage & Mushroom Stuffed Acorn Squash is the most perfect fall dish and will seriously make you feel like a rock star in the kitchen. Like, “It’s pretty but what do I do with it?” Ha! I’ve asked around lately and the biggest concerns I heard were that people just didn’t know how to cook it. I think it’s the squash that gets overlooked a little bit though. Garnish with parsley, dividing evenly.It’s acorn squash season here in Utah and I couldn’t be happier about it. Transfer to top rack of oven and broil until ricotta just melts, 1 to 2 minutes. Spoon turkey-pepper mixture into squash halves and top with ricotta and seeds, dividing evenly. Arrange 1 oven rack in top position and preheat broiler on low.If desired, season with additional sea salt and black pepper. Add turkey mixture and garlic and cook for 2 to 4 minutes. Add bell peppers and onion and cook until onion softens and peppers are tender-crisp, 6 to 8 minutes. ![]() Add cabbage and cook, stirring, until tender and almost translucent, about 4 minutes. ![]() In same skillet, melt butter on medium heat.Transfer to a plate and cover to keep warm. Add turkey mixture and cook, breaking it up into chunks with a wooden spoon, until well browned and cooked through, 8 to 10 minutes. In a large skillet, heat remaining 1 tbsp oil on medium-high.Remove from oven and sprinkle with remaining 1/4 tsp sea salt. Transfer to oven and roast, stirring every 5 minutes, until crisp and golden brown, 15 to 20 minutes. Meanwhile, on a small baking sheet, place seeds in a single layer.Transfer to oven and roast until edges are golden and a knife inserts easily into flesh, 30 to 35 minutes. Season with 1/4 tsp sea salt and 1 tsp black pepper. Rinse seeds and transfer to a sheet of paper towel and let dry completely discard membranes, On a large baking sheet, place squash cut side up and drizzle with 2 tbsp oil. With a spoon, scrape out squash seeds and membranes. Prepare turkey sausage: In a medium bowl, combine sausage ingredients and mix well. ![]()
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