Sausage apple stuffed acorn squash skin#

Divide mixture among 6 squash halves and sprinkle remaining 1/2 cup of cheese evenly over squash. Add sausage and apple mixture to bowl along with 1/2 cup shredded cheese. Add diced apple and cook for 3-5 more minutes or until apple is slightly softened and sausage is cooked through.Ĥ. Meanwhile, cook sausage in a skillet until almost cooked through. Lightly brush insides of squash with olive oil and sprinkle with salt and pepper, Bake for 30 minutes or until tender.ģ. Scrape out seeds and place squash halves on baking sheet (small slice side down). Slice off a small sliver of the bottom and top of each squash and then cut in half lengthwise. Line a baking sheet with foil and set aside.Ģ. We didn't want to make this using the squash as the bowls, but it also works great as a bake.3 small acorn squash (about 1 1/4 pounds each)ġ cup Kerrygold® Savory Shredded Cheddar Cheeseġ.

I also cooked quinoa separately in chicken stock and mixed it into the filling. Made this for the first time, soooo good! I essentially followed the recipe, except took the suggestion of sprinkling the squash with the smoked paprika. My vegetarian-ish partner was quite pleased with it. The recipe is open to broad experimentation- different kinds of nuts, meats, spices. I used fresh spinach rather than kale (kale scares me) and added chopped apple at another reviewer's suggestion. This was delicious! I cooked the kale twice as long as directed by the recipe and thought it was perfect. It was delicious and gave the mix more depth. I also happened to have Gruyere cheese in the fridge, so I added that to both the sausage mixture and the panko crumb top. I used regular Italian but added a few chili flakes and it wasn't enough heat. I think I may have made a mistake by not having hot Italian sausage. This was simple in its flavors, and very good. There was only 2 of us and I served in the acorn but for leftovers, I pulled out of the shell and just served mixed together. All the substitutions kept the recipe more or less the same, with changes made for me taste. I also subbed spinach instead of kale, since I don't like kale at all. I had acorn squash from a farmer's market and used spicy chorizo from my monthly meat delivery. I have had three acorn squash, from different markets, this year and they are are disappointing as far as flavor intensity, maybe that was part of the problem. I had read other reviews mentioning similar results so I was careful to salt each component as I went along. This fell flat for us, I love all the ingredients so I'm not sure how they came together in such a flavorless way. I find winter squash to be more flavorful cooked that way. The only thing I did differently from the recipe was to cook the squash cut side up, with a little butter, salt, and pepper. This was a very good, easy, fairly healthy weeknight dinner. I've made it with different sausages to change it up a little and prefer something with a little kick. I wonder if the reviewer who found it bland subbed a blander sausage for the recommended hot Italian. I usually use onion instead of a leek (cuz, stuff on hand), and scoop some of the squash out to mix it with the kale and sausage before loading it back into the squash shell (hull, husk?). squash, kale and sausage are fine hanging out for a week or so after shopping day). if chicken sausage is used), 3) ease of cooking, and 4) stability of ingredients (e.g. This has made it into the regular rotation due to a favorable combination of 1) deliciousness, 2) healthiness (esp. I might make this again, but a meatless version, and probably as a casserole rather than a stuffed hull. Maybe the sausage I used was too strong a flavor. What wasn't left on the platter was left on the plates. I like that it is a one dish meal and easy to make. sausage diced (4-5 sausage links) yellow onion sliced 10 sage leaves minced 1 tbsp olive oil 2 tsp salt divided 2 tsp. This is the second time I have made this.

Sausage apple stuffed acorn squash skin#

Broiled it all mixed together with skin off the squash.

Only had 1 acorn squash, doubled the kale, didnt have leaks/used 1 shallot. We enjoyed it!įlavorful recipe! 100% husband & I loved it. I doubled the garlic, used Italian breadcrumbs, and made it in a casserole dish with cubed squash instead of stuffed. Stuffed squash with sausage and apple is the ultimate Whole30 comfort food for fall. Used Beyond Sausage, onion as I had no leek, kale and broccoli rabe from my garden, doubled the crumbs and mixed them with melted butter. Roasted a cubed Cuccuzza Squash and placed in baking dish.