Step 4 Stir in the cooked rice and heavy cream.Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes. Add the mushrooms, onion, garlic, thyme, salt, and pepper. Step 3 Add the remaining 1 tablespoon of oil to the skillet.Transfer the sausage-sage mixture to a bowl. Cook until fully browned, breaking up the sausage with the back of a spoon as it cooks, about 10 minutes. Add the sage and cook for 30 seconds or until dark green. Step 2 For the filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until very hot.Remove from the oven and reduce the oven temperature to 350☏. Flip each half over, placing them cut side down, and continue to roast for 15 minutes or until very tender. Brush with olive oil and sprinkle generously with salt and pepper. Carefully cut the squash in half, through the stem. Step 1 For the squash: Preheat the oven to 400☏.This is truly a knife and fork kind of meal! It also helps maintain the structural integrity of the the adorable edible bowl that is stuffed acorn squash. Cooked greens, like kale or spinach, also work nicely.Īcorn squash is a smaller winter gourd, and when cooked, the skin becomes incredibly tender and actually enjoyable to eat. In other words: Have fun! Any combination of rice (or other whole grain), ground meat, and cheese works extremely well. Treat acorn squash just as you would stuffed peppers or stuffed zucchini. Roasting the acorn squash before you stuff it ensures the squash gets cooked through just make sure it roasts until it's very tender. Once the squash is stuffed, it only goes back into the oven to melt the cheese and get the whole dish nice and hot, so it's important to make sure the squash is completely cooked beforehand. How do you know when acorn squash is done cooking? Then, you'll need to roast them until tender before stuffing them with the filling. Simply cut each squash in half and scoop out all of the seeds and stringy bits. How do you prep acorn squash for stuffing it?Īcorn squash is easy to prepare, because you don't have to peel the skin. What more could you want in a cozy fall dinner? This family meal features acorn squash halves that are roasted until tender and then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. The best and most classic preparation, though? Stuffed acorn squash. This type of squash has a subtle and buttery sweetness pairs well with sage and thyme, and because its thin skin is edible, it's easier to work with than butternut squash. Serve hot.Though butternut squash recipes tend to get more attention in the fall, acorn squash recipes are equally deserving of the spotlight. Remove from the oven and let stand for a few minutes before serving. Bake until the pine nuts are browned and the stuffing is heated through, about 20 minutes. Arrange the acorn squash shells on a baking sheet and divide the stuffing evenly among them.If all the liquid has dried up, add about ¼ cup broth or as much as is needed to make it slightly creamy. Use a wooden spoon to mix the stuffing together it should be a bit creamy. Add the reserved squash flesh and wild rice.Add the bell pepper, broccoli, cauliflower, black pepper, and salt to taste, cover, and cook until the vegetables are tender, about 10 minutes more. Add the carrot, cover, and cook for about 10 minutes.Reduce the heat to medium and cook, covered, until the onion is translucent, about 10 minutes, stirring occasionally. Cover and bring to a boil over high heat. In a skillet with a lid, combine the vegetable broth, onion, garlic powder, ginger, and rosemary. Reserve the scooped-out squash flesh for the stuffing.Use a spoon to scoop out the inner edges of each cooled squash half to create a wider and deeper hollow for the stuffing leave about half of the squash flesh attached to the peel.(Alternatively, follow the cooking instructions on the rice package, using a bit more water than called for so that the rice is moist after steaming.) Remove from the heat and set aside. Add the wild rice medley and cook, covered, over medium heat for 25 minutes. Meanwhile, bring 1 ½ cups water to a boil in a small saucepan.Add the squash halves and cook until the squash is slightly soft when pierced with a fork, 15 to 20 minutes. Trim the stem and remove and discard the seeds (keep the skin on). Bring a large saucepan or pot of water to a boil. Cut each acorn squash in half through the stem.
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