Sausage Stuffed Acorn Squash Recipe

Acorn squash is a delicious and versatile vegetable that can be transformed into a hearty and satisfying meal when stuffed with flavorful ingredients like sausage, herbs, and cheese. This Sausage Stuffed Acorn Squash recipe is a perfect balance of sweet and savory, making it an excellent choice for a cozy and wholesome dinner.

Ingredients:

• 2 small acorn squashes
• 1/2 lb (225g) ground sausage (you can use your favorite variety – pork, turkey, or plant-based)
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and black pepper to taste
• 1 cup cooked quinoa or rice
• 1/2 cup shredded cheddar cheese (or a dairy-free alternative for a vegan version)
• Olive oil for drizzling
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Squash: Start by washing the acorn squashes. Slice off a small portion from the bottom of each squash, so they sit flat without rolling. Cut off the top quarter of the squash as lids and set them aside.
3. Scoop and Season: Using a spoon, scoop out the seeds and some of the flesh from each squash to create a cavity for stuffing. Sprinkle the insides with a bit of salt and black pepper.
4. Sauté the Sausage and Vegetables: In a large skillet, heat some olive oil over medium heat. Add the ground sausage and cook it until it’s no longer pink. Break it up into smaller pieces as it cooks. Remove any excess fat if needed.
5. Add Aromatics: Stir in the diced onion, red bell pepper, and celery. Sauté until the vegetables become tender and aromatic. Add the minced garlic, dried thyme, and dried sage. Cook for an additional minute until the garlic becomes fragrant.
6. Mix with Quinoa (or Rice): Add the cooked quinoa (or rice) to the sausage and vegetable mixture. Stir well to combine everything.
7. Stuff the Squash: Carefully stuff each acorn squash with the sausage and quinoa (or rice) mixture. Press down gently to pack the filling.
8. Cheese Topping: Sprinkle shredded cheddar cheese (or a vegan cheese alternative) on top of each stuffed squash.
9. Bake: Place the squash lids back on top. This not only looks charming but also helps to keep the stuffing moist. Transfer the stuffed squashes to a baking dish and drizzle them with a touch of olive oil.
10. Baking Time: Cover the baking dish with foil and bake in the preheated oven for about 40-45 minutes or until the squash is fork-tender and the stuffing is heated through.
11. Final Touch: For the last 5-10 minutes of baking, remove the foil to allow the cheese to become bubbly and golden.
12. Serve and Garnish: Once done, carefully remove the stuffed acorn squashes from the oven. Garnish with fresh parsley if desired. Serve them hot, and enjoy your Sausage Stuffed Acorn Squash!

This dish is a delightful combination of textures and flavors, making it an excellent choice for a cozy family dinner or a special occasion. The sweetness of the acorn squash pairs perfectly with the savory sausage and the earthy notes of herbs. It’s a comforting and nutritious dish that’s sure to become a favorite at your dining table.

Source: juliasalbum.com

Yield: 8

Pesto Pizza with Feta Stuffed Crust Recipe

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Are you looking for a unique twist on the classic pizza? This Pesto Pizza with Feta Stuffed Crust is the perfect combination of flavors and textures. The rich, savory pesto sauce pairs beautifully with the tangy feta cheese in the crust, creating a mouthwatering experience in every bite. This recipe is easy to follow and sure to impress your family and friends. Let's get started!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1/4 cup fresh basil, chopped (or 1 tablespoon dried)
• 1/4 cup fresh oregano, chopped (or 1 tablespoon dried)
• 1-2 cloves garlic, grated
• 2 teaspoons lemon zest
• 4 ounces crumbled feta cheese
• 1 cup shredded whole milk mozzarella
• 3/4 pound pizza dough, homemade or store-bought
• 1/3 cup basil pesto, homemade or store bought (recipe for homemade https://bit.ly/37nz5YF)
• 1/2 cup green olives finely chopped
• 1 (16 ounce) jar roasted red peppers drained, and thinly sliced
• 1 pinch red pepper flakes
• 1 cup shredded fontina cheese
• 1/2 cup grated parmesan or asiago cheese
• 3 ounces pepperoni, sliced

Notes

1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.

2. To make the herb seasoning, combine the basil, oregano, grated garlic, lemon zest, and a pinch of red pepper flakes.

3. Combine the feta, 1/3 cup mozzarella, and 2 tablespoons of the herb seasoning in a bowl.

4. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 12-14 inch circle). Place the pizza dough on a lightly oiled sheet pan. Arrange the feta cheese mix around the edge of the dough. Fold the edges of the dough over the cheese, pinching to seal the cheese inside.

5. Spread on the pesto and olives. Sprinkle on 2/3 cup mozzarella, the fontina, and parmesan. Add the red peppers and pepperoni. Sprinkle the remaining herb seasoning over top.

6. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil. ENJOY!