Stuffed Acorn Squash with Sausage, Apples, and Cranberries Recipe

As the crisp autumn breeze sweeps through, it’s time to savor the season with a delightful dish that captures the essence of fall. Our Stuffed Acorn Squash with Sausage, Apples, and Cranberries is a symphony of flavors that will elevate your autumn dining experience. Let’s embark on a culinary journey and create this mouthwatering recipe together.

Ingredients for the Perfect Stuffed Acorn Squash

Gather the following ingredients to prepare this savory and sweet dish:

• Acorn squash (halved and seeds removed)
• Sweet Italian sausage
• Apples (peeled and diced)
• Dried cranberries
• Chopped onions
• Garlic cloves (minced)
• Fresh sage leaves
• Maple syrup
• Olive oil
• Salt and pepper

Step-by-Step Guide to Crafting the Stuffed Acorn Squash

1. Prepping the Squash:
   • Cut the acorn squash in half, removing the seeds and creating a cavity for the stuffing. Brush the cut sides with olive oil and sprinkle with salt and pepper.
2. Roasting the Squash:
   • Place the squash halves on a baking sheet and roast in a preheated oven at 400°F (200°C) until they are tender. This usually takes about 30-40 minutes.
3. Cooking the Sausage:
   • In a skillet, cook the sweet Italian sausage over medium heat until browned and cooked through. Break it into crumbles for an even distribution in the stuffing.
4. Creating the Flavorful Stuffing:
   • In the same skillet, sauté chopped onions until translucent. Add minced garlic, diced apples, and fresh sage leaves, cooking until the apples are slightly softened.
5. Mixing in the Goodness:
   • Combine the cooked sausage with the sautéed apple mixture. Add dried cranberries and a drizzle of maple syrup for that perfect balance of sweetness and savory.
6. Filling the Squash:
   • Spoon the sausage and apple mixture into the roasted acorn squash halves, generously filling the cavities.
7. Baking to Perfection:
   • Return the stuffed squash to the oven and bake for an additional 15-20 minutes, allowing the flavors to meld and the stuffing to get a delicious golden brown color.

Pairing Suggestions:

For a complete dining experience, consider pairing this Stuffed Acorn Squash with a crisp and chilled Chardonnay or a light-bodied Pinot Grigio. The subtle notes of these wines will complement the richness of the dish.

Setting the Scene:

As the Stuffed Acorn Squash bakes, your kitchen will be filled with the irresistible aroma of fall. Set the table with autumn-themed décor, light some candles, and let the warmth of the season envelop you and your guests.

In conclusion, this recipe is not just a meal; it’s a celebration of autumn’s bounty. Invite friends and family to share in the joy of this Stuffed Acorn Squash with Sausage, Apples, and Cranberries, and create cherished memories around the dinner table.

FAQs:

1. Can I use a different type of sausage?
   • Absolutely! Feel free to experiment with different sausages to suit your taste preferences.
2. What can I substitute for dried cranberries?
   • Golden raisins or chopped dried apricots make excellent alternatives for a similar sweet-tart contrast.
3. Can I make this dish ahead of time?
   • Yes, you can prepare the stuffing in advance and assemble the dish right before baking for convenience.
4. Do I have to peel the apples?
   • While peeling is recommended for a smoother texture, you can leave the peel on for added fiber and a rustic touch.
5. Can I make a vegetarian version of this dish?
   • Certainly! Substitute the sausage with plant-based alternatives for a delicious vegetarian option.

Source: paleorunningmomma.com

Yield: 4

Bacon Parmesan Brussels Sprouts Spaghetti

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Are you ready to elevate your pasta game? If you’re a fan of rich, savory flavors and unique twists on classic dishes, then Bacon Parmesan Brussels Sprouts Spaghetti is about to become your new favorite. This recipe combines the creamy, umami goodness of Parmesan cheese with the crispy crunch of bacon and the hearty, nutritious touch of Brussels sprouts. Perfect for a cozy weeknight dinner or a special meal, this dish brings together flavors and textures in a way that’s sure to impress.

Prep Time 15 minutes

Cook Time 15 minutes

Ingredients

• 1 pound brussels sprouts, ends trimmed and outer yellow leaves removed*
• 1 tablespoon olive oil or avocado oil
• 8 ounces bacon (or sub turkey bacon)
• 10 ounces spaghetti, feel free to use gluten free or whole grain pasta
• 2/3 cup grated parmesan cheese
• 1/3 cup reserved pasta water
• ¼ teaspoon garlic powder
• Freshly ground salt and pepper, to taste
• Red pepper flakes, if desired

Instructions

• First, shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice. Set aside. You can prep the brussels up to 2-3 days ahead of time, if you’d like.

• Next, add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium to medium low heat. Once bacon is done cooking, you can set aside to cool, blot with a paper towel to absorb excess grease and then chop into bite-sized pieces.

• Add oil to a large pan or skillet and place over medium-high heat. Add in shredded brussels sprouts, season with salt and pepper and cook for a few minutes, stirring frequently until tender and slightly golden brown. Remove from heat once done.

• While the brussels cook, place a large pot of water over high heat and add in a generous amount of salt. Once the water boils, stir in the pasta and cook until al dente. Once pasta is done cooking, reserve ⅓ cup of pasta water and set aside, then drain pasta in a colander and transfer pasta back to the pot.

• Immediately stir in the parmesan cheese, reserved pasta water, garlic powder, shredded brussels, chopped bacon, and salt and pepper, to taste. Garnish with red pepper flakes, if desired and serve immediately.

Notes

To store: store any leftover bacon brussels sprouts spaghetti in airtight containers in the refrigerator for up to 3-5 days. To reheat simply do so in a microwave safe dish.

Nutrition Information:

Amount Per Serving: Calories: 495