![]() ![]() Salt and pepper the mixture, taste it and adjust seasoning. Add the spinach and cook, stirring, until the spinach wilts. Add the apples and herbs and continue to cook, stirring until the apples soften. Cook the sausage and stir to break up lumps, about 5-8 minutes until browned. Sausage mixture: Add 1 tablespoon butter and minced garlic to the now empty skillet and cook until just tender, then add all the sausage and increase the heat to medium. Add a little bit of water whenever onions start sticking to the pan to much. Set heat to medium high, add 1 tablespoon butter and cook stirring until deep golden brown, about 10 minutes. Set aside open side up after removing from oven to avoid over*steaming.Ĭaramelizing Onions: Start caramelizing the onions in a medium skillet. ![]() Place the squash on a baking sheet flesh-side up and rub with the olive oil. Bake, uncovered, until almost tender, about 30 minutes. For the squash: Preheat the oven to 400 degrees F. Divide the oil over the 4 squash halves and use your fingers or a brush to spread the oil over the squash flesh. Place squash, cut sides up, on a rimmed baking sheet lined with parchment paper. To cook the acorn squash: Preheat your oven to 400F (200C). Cover and cook 1-2 minutes, until spinach is wilted. Add garlic, rosemary, thyme, onion powder and spinach, stirring to integrate. Loosely cover with foil and bake until the squash and edible skin are totally soft. Place the squash in an 8×8-inch baking dish with the cut side down, and fill the baking dish with inch of water. Add sausage and cook until no longer pink, 5-7 minutes. Halve the squash laterally through the center (rather than through the stem), and scoop out the seeds. Roast for about 20-30 minutes, or until the top of your squash feels tender when pierced with a fork. Brush squash with 1 tablespoon of the oil season with ½ teaspoon of the salt and ¼ teaspoon of the pepper. In a skillet over medium high heat, add a drizzle of oil and cook onion and mushrooms for 3-4 minutes. Roasting acorn squash halves: Preheat your oven to 375 degrees and place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet or skillet. Roast until the edges begin to ripple and a poke with a fork reveals tender. This stuffed squash is a real time saver as far as cooking goes! How to roast acorn squash Place the squash on a baking sheet flesh-side up and rub with the olive oil. It’s easy enough – you can roast the squash while cooking sausage, apples, spinach and caramelized onions. However it’s very tasty stuffed squash if you make EVERYTHING the same day. Finally, set the halves cut side up on a baking sheet and bake for 45 to 60 minutes, until fork tender. Brush the insides with the oil and sprinkle with salt and pepper. This stuffed acorn squash recipe is flexible and can be made ahead completely or you can roast your squash a day ahead and stuff it on the day you are planning to eat it or serve it. Cut the squash in half vertically (from north to south), and scoop out the seeds. And if you love spinach – yes, there is spinach here which brings a nice contrast to the sweetness of apples. This stuffed acorn squash recipe uses a hearty winter squash, that is so abundant in the stores during the winter months, but also available year around as far as the squashes go. We made it while traveling, and even after 2 days in the fridge and 1 full day of travel – stuffed acorn squash was as tasty as before! Powered by the ESHA Research Database © 2018, ESHA Research, Inc.The final product is extremely delicious dinner and honestly the best stuffed squash I have ever had! It stores and heat up beautifully, by the way. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. Best of all, it can be made ahead of time and reheated when you are ready to serve. The sweetness of the apples, the crunch of the nuts, and the tartness of the cranberries come together in this dish. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Acorn Squash Stuffed with Apples, Nuts, and Cranberries. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. ![]() Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. ![]()
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