Sausage and Apple Stuffed Acorn Squash Recipe

Introduction

Embrace the flavors of the season with this Sausage and Apple Stuffed Acorn Squash recipe. It’s a delightful combination of sweet and savory, making it a perfect dish for autumn gatherings or a comforting weeknight dinner. The rich, earthy taste of acorn squash pairs perfectly with the sweetness of apples and the savoriness of sausage. Let’s dive into the details of how to create this heartwarming dish.

Ingredients

For the Stuffed Acorn Squash:

• 2 acorn squash, halved and seeds removed
• 1 pound ground sausage (pork or turkey)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 apples, cored and diced (use a sweet variety)
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 teaspoons fresh sage, chopped
• Salt and pepper to taste

For the Maple Glaze:

• 1/4 cup maple syrup
• 2 tablespoons butter
• 1 teaspoon cinnamon

Instructions

Preparing the Acorn Squash:

1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds and strings.
3. Brush the inside of the squash halves with olive oil and sprinkle with salt and pepper.
4. Place the squash halves, cut side down, on a baking sheet. Bake for 30-35 minutes or until the squash is tender.

Making the Filling:

1. In a large skillet, cook the ground sausage over medium heat, breaking it apart with a spoon as it cooks. Once it’s browned and cooked through, remove it from the skillet and set it aside.
2. In the same skillet, add a bit more olive oil if needed and sauté the chopped onions until they become translucent.
3. Stir in the minced garlic and cook for another minute.
4. Add the diced apples and cook until they start to soften.
5. Return the cooked sausage to the skillet and add dried cranberries, chopped pecans, and fresh sage. Stir to combine all the ingredients. Season with salt and pepper to taste.

Assembling the Stuffed Acorn Squash:

1. Turn the baked acorn squash halves over so they are cut side up.
2. Stuff each squash half generously with the sausage and apple mixture.
3. Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the filling is heated through and the tops are slightly browned.

Preparing the Maple Glaze:

1. In a small saucepan, combine maple syrup, butter, and cinnamon. Heat over low heat, stirring until the butter is melted, and the glaze is smooth.
2. Drizzle the maple glaze over the stuffed acorn squash just before serving.

Why Sausage and Apple Stuffed Acorn Squash?

A Taste of Autumn

This dish captures the essence of autumn, combining the seasonal richness of acorn squash with the sweet, crisp flavor of apples and the savory goodness of sausage. It’s a celebration of the fall harvest on your plate.

Balanced Flavors

The combination of ingredients in this recipe creates a harmonious balance of sweet, savory, and nutty flavors that will delight your taste buds.

Versatile and Nutrient-Rich

Acorn squash is not only delicious but also packed with nutrients like vitamins A and C, fiber, and antioxidants. Paired with sausage and apples, you get a balanced, nutrient-rich meal.

Tips for Success

• Choose acorn squash that is firm and heavy for its size.
• For a healthier version, use turkey sausage and reduce the butter in the glaze.
• Experiment with different apple varieties to find your preferred level of sweetness.

Conclusion

Sausage and Apple Stuffed Acorn Squash is a wonderful dish that embodies the essence of autumn. Whether you’re looking for a comforting meal or a special dish for a seasonal celebration, this recipe is sure to impress. Enjoy the rich, warm flavors and the joy of sharing this delightful meal with loved ones.

FAQs

1. Can I make this dish vegetarian?

   Yes, you can substitute the sausage with plant-based sausage or crumbled tofu for a delicious vegetarian version.

2. What kind of apples work best for this recipe?

   Sweet apple varieties like Honeycrisp, Fuji, or Gala work well, but you can choose your favorite for a personalized touch.

3. Is there a gluten-free version of this recipe?

   To make it gluten-free, ensure your sausage and ingredients are gluten-free, and use a gluten-free alternative for the maple glaze, like cornstarch or a gluten-free flour.

4. Can I prepare the stuffed squash in advance and bake it later?

   Yes, you can prepare the stuffed acorn squash ahead of time and refrigerate it, then bake it when you’re ready to serve. Just add a few extra minutes to the baking time to ensure it’s heated through.

5. What can I serve as a side dish with this recipe?

   A simple green salad or steamed vegetables make great sides to complement the flavors of the stuffed acorn squash.

Source: farmhouseonboone.com

Yield: 2

Pasta with Sun-dried Tomato Ricotta Pesto

Print

Pasta with Sun-dried Tomato Ricotta Pesto is a delightful and flavorful dish that combines the rich, tangy taste of sun-dried tomatoes with the creamy, smooth texture of ricotta cheese. This dish is perfect for a quick weeknight dinner or a special occasion. With its vibrant colors and bold flavors, it’s sure to become a favorite in your recipe repertoire.

Prep Time 5 minutes

Cook Time 15 minutes

Ingredients

• 7 ounces pasta like rigatoni, paccheri or penne
• 6 ounces pancetta or bacon, cut into cubes
• 2 garlic cloves minced
• 1 tbsp olive oil
• 3 tbsp pine nuts
• fresh thyme for serving (optional)
• Sun-dried tomato ricotta pesto:
• 5 ounces sun-dried tomatoes drained (oil reserved)
• 4.5 ounces ricotta
• 1 ounce toasted pine nuts
• ⅓ cup oil from the sun-dried tomatoes
• 1 tsp white miso paste
• 1 tbsp lemon juice
• 1 tsp crushed red chili flakes less or more to taste
• 1 tsp smoked paprika
• ½ tsp black pepper

Instructions

• Cook the pasta in salted water until al dente. Drain, reserving 1/2 cup of the cooking water.
• Make the pesto. Add sun-dried tomatoes, ricotta, pine nuts, lemon juice, miso, chili flakes, smoked paprika and black pepper to your food processor. Purée until finely chopped. Add oil and process until smooth.
• Heat olive oil in a large skillet over medium high heat. Add pancetta and cook, 3 minutes. Discard any excess fat from pancetta, if needed. Add pine nuts, cook, tossing often, until pancetta is browned and crisp, about 5 minutes. Add garlic and sauté until soft over low heat, 1-2 minutes.
• Add pesto and bring to a simmer over low heat, about 1 minute. Just until warmth through and well combined with pancetta, then immediately turn off the heat. Add pasta and 1/4 pasta water, toss while adding more cooking liquid until pasta is glossy and well coated with sauce. Taste and add more black pepper if needed. (If you’re not using pancetta, taste and add salt).
• Divide pasta among bowls. Sprinkle with extra freshly ground black pepper and garnish with thyme, eat!

Nutrition Information:

Amount Per Serving: Calories: 740