Best Stuffed Acorn Squash With Maple Sour Cream Sauce Acorn Squash Seed Brittle Recipes

SQUASAGE (SAUSAGE-STUFFED SQUASH)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
• Place squash, cut sides down, on the prepared baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
• 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.
• 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.
• Bake in the preheated oven until filling is cooked through, about 20 minutes.

NORMA'S STUFFED MAPLE/SAUSAGE ACORN SQUASH FOR TWO

Steps:

• 1. Preheat your oven at 350.
• 2. Wash and cut in half one acorn squash and trim bottoms so they will sit flat.
• 3. Scoop out seeds and discard or toast them as you would pumpkin seeds and serve them with a side salad.
• 4. Place acorn sqush halves on a sheet pan or in a shallow pan and salt and pepper to taste and pour 1/2 cup water into pan.
• 5. Place a tablespoon of pure maple syrup into squash cavity and brush around top of squash with a pastry brush and set aside.
• 6. Mix your stuffing mix as directed on side of the box and set aside.
• 7. Place a non-stick pan on medium heat and add 1/2 pound of sausage and cook until browned.
• 8. Add onion, stir and cook until onions are clear.
• 9. Mix sausage and onion into prepared stuffing mix along with two tablespoons of pure maple syrup and mix well.
• 10. Place a heaping amount of sausage/stuffing mix into each squach cavity until it is filled.
• 11. Place squash in hot oven and bake for 45 minutes, or until squash is tender when pierced with a fork.
• 12. Half way into baking; when the stuffing was turning brown I covered the squash with a foil tent to prevent the stuffing mix from becoming too brown and to help tenderize the squash.
• 13. Uncover the squash and test the squash for tenderness.
• 14. Remove from oven and serve as a one dish meal or add your favorite salad along with the toasted squash seeds.
• 15. NOTE: When making only for two you will have leftover stuffing. I plan on stuffing two green peppers tomorrow with it for dinner.
• 16. * For large or thick squash I place them cut side down on a pan with sides, add water and place in the oven to bake while I'm making the stuffing. I found that some times this is needed to soften the squash or it takes longer for them to bake after filling them. MMMMMM they are sooooo good!

BAKED STUFFED ACORN SQUASH

Steps:

• Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
• Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
• Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.

AUTUMN STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
• Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
• 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 wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
• Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.