Best 4 Apple And Sausage Stuffed Acorn Squash Recipes
**Apple and Sausage Stuffed Acorn Squash: A Delightful Fall Dish**
As the autumn leaves begin to fall and the air turns crisp, it's time to embrace the flavors of the season with a delectable dish that combines the sweetness of apples, the savory richness of sausage, and the nutty warmth of acorn squash. This recipe offers a unique and satisfying meal that is perfect for a cozy fall dinner or a festive holiday gathering. With its vibrant colors and tantalizing aromas, this dish is sure to impress your taste buds and leave you craving more.
**Recipes Included:**
1. **Classic Apple and Sausage Stuffed Acorn Squash:** This is the traditional version of the dish, featuring a combination of sweet apples, flavorful sausage, and aromatic herbs, all nestled inside a tender acorn squash.
2. **Vegetarian Apple and Sausage Stuffed Acorn Squash:** For those who prefer a meatless option, this recipe uses a combination of hearty lentils and mushrooms to create a satisfying and protein-packed filling.
3. **Apple, Sausage, and Cranberry Stuffed Acorn Squash:** This festive variation incorporates the tartness of cranberries, adding a delightful pop of flavor to the classic combination of apples and sausage.
4. **Apple and Sausage Stuffed Acorn Squash with Goat Cheese:** This recipe adds a touch of tangy creaminess with goat cheese, creating a harmonious balance of flavors and textures.
5. **Apple and Sausage Stuffed Acorn Squash with Brown Sugar Glaze:** For those who enjoy a sweet and savory combination, this recipe features a luscious brown sugar glaze that caramelizes during baking, adding a touch of sweetness to the dish.
With its versatility and endless possibilities for customization, this apple and sausage stuffed acorn squash dish is sure to become a staple in your fall recipe collection. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that celebrates the bounty of the autumn harvest.
SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY
Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese
Provided by Tasty
Categories Sides
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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!
Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams
ACORN SQUASH STUFFED WITH APPLE, CRANBERRY, AND SAUSAGE
Sweet (thanks to cranberry) and savory, use it as a main dish or a side.
Provided by Heather Lynn Christiansen
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
- Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
- Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 42.5 g, Cholesterol 101.2 mg, Fat 20.1 g, Fiber 5.3 g, Protein 10.9 g, SaturatedFat 9.9 g, Sodium 436.9 mg, Sugar 15.1 g
APPLE AND SAUSAGE STUFFED ACORN SQUASH
When I think of fall, I think of squash. And although I came up with this recipe in the middle of summer, it's definitely a keeper! Definitely will be making this again. Would be a great side dish for Thanksgiving. Drizzle with maple syrup and enjoy!
Provided by Chez Christine
Categories Meat and Poultry Recipes Pork Sausage
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut side down on a baking sheet.
- Bake in the preheated oven until soft and browned, about 30 minutes.
- Mix apples, sausage, onion, raisins, poultry seasoning, ginger, cloves, celery seed, salt, and pepper together in a bowl. Spoon sausage mixture into the hollow of the acorn squash; place on the baking sheet.
- Bake in the preheated oven until sausage is cooked through and apples are soft, about 30 minutes.
Nutrition Facts : Calories 119.2 calories, Carbohydrate 25 g, Cholesterol 5.5 mg, Fat 2.3 g, Fiber 2.7 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 102.8 mg, Sugar 13.8 g
SAUSAGE AND APPLE STUFFED ACORN SQUASH
Steps:
- Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
- Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
- Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
- Combine the pork, vegetables, and breadcrumbs in a large bowl.
- Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
- Stir in the egg and parsley.
- Fill the squash halves with stuffing-they should be slightly mounded.
- Return to oven and bake, covered, for 20 more minutes, until the egg is set.
- Garnish as desired with parsley and shredded romano cheese.
Tips:
- Choose the right acorn squash: Look for squash that is heavy for its size, with a deep green color and no blemishes.
- Cook the sausage thoroughly: Brown the sausage in a pan over medium heat until it is no longer pink in the center.
- Use a variety of apples: This will give the stuffing a more complex flavor. Granny Smith, Honeycrisp, and Pink Lady apples are all good choices.
- Add some herbs to the stuffing: Sage, thyme, and rosemary are all good choices. They will add a savory flavor to the dish.
- Don't overstuff the squash: The stuffing will expand as it cooks, so don't pack it in too tightly.
- Roast the squash until it is tender: The squash should be tender enough to easily pierce with a fork.
- Serve the squash with a dollop of sour cream or yogurt: This will add a creamy richness to the dish.
Conclusion:
Apple and sausage stuffed acorn squash is a delicious and festive dish that is perfect for a fall meal. It is easy to make and can be tailored to your own taste preferences. With its sweet and savory flavors, this dish is sure to be a hit with everyone at your table.
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