sausage stuffed acorn squash
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Sausage
A sausage is a type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders.
When used as an adjective, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as “a sausage”, the product is usually cylindrical and encased in a skin.
Typically, a sausage is formed in a casing traditionally made from intestine but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed.
traditional food
Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked.
Sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (garlic, peppers, wine, etc.), and the manner of preparation. In the 21st century, vegetarian and vegan varieties of sausage which completely substitute plant-based ingredients for meat have become much more widely available and consumed.
Sausage Stuffed Acorn Squash
For nights when you want your dinner to give you a hug: Sausage Stuffed Acorn Squash. This recipe is unabashedly cozy, low carb, and packed with protein and vegetables. If you’re looking for a way to eat healthy without disrupting the wonderfully festive, cozy vibes that make this time of year special, this is the recipe for you.
The Ingredients
- Italian Sausage. Italian chicken or turkey sausage is one of my favorite ingredients to add loads of flavor to a recipe, while keeping it lean (my Italian Sausage Skillet, Sausage and Peppers, and Italian Sausage and Rice Casserole are a few other favorites). You can use sweet or spicy Italian sausage, depending upon you and your family’s preference. We use spicy. I like its counterpoint to the sweetness of the squash.
- Apples. The combination of apple and sausage is so tasty with acorn squash. The apples become nice and tender. I like to leave the peels on; you can’t taste them, and they provide a few extra nutrients.
- Mushrooms. Chopped finely, the mushrooms nearly disappear into the filling, leaving you only with an extra savory flavor. If you are cooking for non-mushroom fans, you can omit them for a still delicious, simple recipe for apple sausage stuffed acorn squash.
- Onion + Garlic. To up the savory factor and recipe complexity.
- Sage and/or Thyme. These two classic fresh herbs make the squash taste special. Don’t use dried. Fresh will give you the results with which you will be the most happy.
- Nutmeg and Allspice. Both are classic pairings with acorn squash. They make this apple sausage stuffed acorn squash recipe taste like home.
- Parmesan. For a nutty, extra Italian finish.
The Directions
- Bake the squash: Cut the squash, and scoop out the seeds. Lay the halves cut-sides up on a baking sheet. Bake for 40 minutes at 400 degrees F, until tender. Set aside.
- Prepare the filling: Brown the sausage in a large skillet. Add the vegetables, apple, salt, and spices. Stir until the vegetables are tender and the sausage is cooked through.
- Scoop out the squash flesh, leaving about 1/4-inch on all sides to act as a “wall”. Add the removed squash to the sausage mixture. Stir in the herbs and cheese.
- Mound the filling inside of the squash halves. Sprinkle extra cheese over the top, and bake at 375 degrees F for 15 minutes until hot and melty. Serve hot, and ENJOY!
Is Acorn Squash Healthy?
YES! Acorn squash is healthy.
- Acorn squash low in calories.
- Acorn squash contains vitamins and nutrients like vitamin C, potassium, and magnesium
What Does Acorn Squash Taste Like?
Acorn squash tastes mildly sweet and nutty. Its flavor is not as bold as other winter squash varieties, which makes it wonderful for stuffing with other ingredients.
If you haven’t had acorn squash before but enjoy other winter squash recipes, definitely give it a taste! It’s one of the easiest squashes to prepare, and it’s delicious too.
Sausage and Apple Stuffed Acorn Squash
Ingredients
for 4 servings
- 2 small acorn squashes, or 1 large
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon fresh rosemary
- 3 cloves garlic, chopped
- ½ lb sausage
- 1 apple, chopped
- 1 cup panko breadcrumbs
- ½ cup parmesan cheese
Preparation
- 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!
TIPS FOR SUCCESS
Be sure the halves will sit flat. Slice off the smallest piece possible off the top and bottom, so when they’re flipped over as bowls, they will sit flat on the plate. Use a sharp knife and a steady cutting surface, to be safe while slicing.
Use a grapefruit spoon or melon baller to scoop out the seeds. So much easier than using a regular spoon!
Use ground sausage to save prep time. If available at your grocery store, you can buy ground Italian sausage so you can skip the step of removing casings.
Watch it closely during broil. You don’t want the squash and toppings to brown too much.
Stretch the recipe to serve 6. You can use three acorn squash and divide the filling among all the halves. The squash won’t be as overfull, but it’s an easy way to serve more people!
How to cut acorn squash
- First, Cut off the top and the bottom of each acorn squash to create a flat base. Keep fingers away from the knife to avoid injury. And, make sure not to cut too deep into the base of the squash.
- Then, slice each squash in half.
- Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
How to store and reheat stuffed acorn squash
- Refrigerate. Store sausage stuffed acorn squash in an airtight container in the refrigerator for up to 4 days.
- Freeze. You can easily freeze this dish in an airtight container for up to 2 months.
- Reheat. Reheat the squash in the preheated oven at 350 F for about 30 minutes or until all the ingredients are heated through.
What to serve with acorn squash
- Vegetables. Sausage stuffed acorn squash will pair beautifully with green vegetables such as these Brussels sprouts with balsamic glaze or green beans with pine nuts.
- Fresh Salad. Serve this winter squash with a simple spinach salad or a basic arugula salad with lemon zest, Parmesan, and pine nuts.
- Winter Salad. Since the stuffed acorn squash is such a festive holiday recipe, why not pair it with an equally festive salad that features Fall and Winter seasonal ingredients? Take a look at this delicious Butternut Squash and Spinach Salad with Pecans, Cranberries, and Poppy Seed Honey-Lime Dressing or this amazing Mandarin Orange Salad with Balsamic Glaze.
Another recipe :
Ingredients
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
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Place squash, cut sides down, on the prepared baking sheet.
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Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
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Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
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Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
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Bake in the preheated oven until filling is cooked through, about 20 minutes.
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