When squash is done, add turkey and kale mixture. Remove from heat and stir in kale then set aside. Heat remaining 1 tbsp of olive oil in a large skillet over med-high heat, then add turkey sausage, breaking up with a spoon and cooking until browned, about 7-8 minutes. Remove from the oven and set aside until cool enough to handle, 10 to 15 minutes. Bake in the preheated oven until flesh is tender, 40 to 50 minutes. Coat flesh with olive oil and sprinkle with salt and pepper. Poke holes in the flesh of the squash with a fork. Step 2: Mix together the turkey sausage.Ĭombine ingredients for turkey sausage in a large bowl. Preheat the oven to 450 degrees F (230 degrees C). How to make stuffed acorn squash Step 1: Prep your ingredients.Īssemble all the turkey sausage ingredients. Bake on a parchment-lined baking sheet for 40 minutes or until squash is fork tender. Step 4: Season and bake.ĭrizzle with 1 tbsp olive oil and season with salt & pepper. Use a spoon to scoop out the squash seeds. Microwave the squash to make it easier to cut. Salt and pepper the mixture, taste it and adjust seasoning.LEARN MORE How to cook acorn squash Step 1: Microwave the squash. Add the spinach and cook, stirring, until the spinach wilts. Add the apples and herbs and continue to cook, stirring until the apples soften. Cook the sausage and stir to break up lumps, about 5-8 minutes until browned. Sausage mixture: Add 1 tablespoon butter and minced garlic to the now empty skillet and cook until just tender, then add all the sausage and increase the heat to medium. Add a little bit of water whenever onions start sticking to the pan to much. Deselect All 2 acorn squash, halved through the stem to the base and seeds removed 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1. Set heat to medium high, add 1 tablespoon butter and cook stirring until deep golden brown, about 10 minutes. Set aside open side up after removing from oven to avoid over*steaming.Ĭaramelizing Onions: Start caramelizing the onions in a medium skillet. Roast for about 20-30 minutes, or until the top of your squash feels tender when pierced with a fork. This Acorn Squash With Sausage Stuffing is baked in the oven to get the squash super tender before stuffing it with a moist sausage stuffing, dried cranberries, and walnuts for a bit of crunch. Roasting acorn squash halves: Preheat your oven to 375 degrees and place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet or skillet. ![]() Sprinkle with salt and pepper coat with cooking spray. This stuffed squash is a real time saver as far as cooking goes! How to roast acorn squash Cut a thin slice off round side of each squash half to create a stable base. It’s easy enough – you can roast the squash while cooking sausage, apples, spinach and caramelized onions. However it’s very tasty stuffed squash if you make EVERYTHING the same day. This stuffed acorn squash recipe is flexible and can be made ahead completely or you can roast your squash a day ahead and stuff it on the day you are planning to eat it or serve it. ![]() And if you love spinach – yes, there is spinach here which brings a nice contrast to the sweetness of apples. This stuffed acorn squash recipe uses a hearty winter squash, that is so abundant in the stores during the winter months, but also available year around as far as the squashes go. We made it while traveling, and even after 2 days in the fridge and 1 full day of travel – stuffed acorn squash was as tasty as before! Add in the onion, celery, garlic, salt, and pepper. Serve with a tossed salad and crusty bread for a simple, tasty meal. 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. The final product is extremely delicious dinner and honestly the best stuffed squash I have ever had! It stores and heat up beautifully, by the way. Ground Pork Recipes Sausage and Beef Stuffed Acorn Squash 4.5 (72) 62 Reviews 10 Photos This acorn squash is stuffed with ground beef, pork sausage, onions, garlic, and Cheddar cheese.
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