![]() Carefully cut it down the middle exposing the midsection with all the seeds.You obviously need a few acorn squashes for this recipe, but for the filling, you will also need these ingredients.ĭue to the hard skin of acorn squash, I recommend using a large, sharp chef’s knife for prep! If you can handle lots of heat, then use a spicy variety! Stuffed acorn squash ingredients If you have a sensitive palate, use mild sausage. The main protein in the stuffed acorn squash is Italian sausage. If you want it to be sweeter, add a bit of brown sugar and cinnamon. This recipe is very easy to customize.You can reuse the filling for stuffed peppers or stuffed butternut squash.This is the perfect meal to serve guests at a party when you need a meal that will impress your guests. This is a very healthy recipe, too! Acorn squash is high in fiber, vitamin A, and rich in antioxidants.Acorn squash has a fantastic texture when you bake it.Why this stuffed acorn squash recipe works It can be prepared in sweet or savory recipes I decided to go the savory route this time. In fact, it is one of the sweetest members of the squash family. It has a mild buttery flavor that reminds me of butternut squash. This easy acorn squash recipe is the perfect dinner and great for leftovers! What is acorn squash?Īcorn squash is well known for, you know, looking like a giant acorn! Even though acorn squash technically belongs to the summer squash family, it is most typically grouped with the winter squashes. Oven roasted acorn squash, filled with Italian sausage, apples, sage, thyme, and topped with crunchy parmesan panko. 10-4, good buddy.This stuffed acorn squash recipe is fall stuffed into a squash. This is one of those “fun to make” dishes, by the way. But if your family is close like mine, they won’t be afraid to share. If the squash are large, they might be a little to big for one person. While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. ![]() The results is a soft, flavorful squash that’s dripping with all the good things in life. This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. And…the holiday dishes continue here on P-Dub Cooks.
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