Stuffed Acorn Squash With Sausage Barley And Goat Cheese Recipes

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
• Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
• Drizzle each squash half with olive oil, salt, and pepper.
• Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
• While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
• Add Garlic and Sausage, until sausage is browned on all sides.
• Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
• Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
• Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
• Enjoy!

SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

SAUSAGE STUFFED ACORN SQUASH

Steps:

• Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef's knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
• While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
• Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
• When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.
• Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.

ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE

Steps:

• For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
• Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
• For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
• For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.

ITALIAN SAUSAGE STUFFED ACORN SQUASH RECIPE

Steps:

• Preheat oven to 425°F (220°C).
• Using a serrated knife, cut open acorn squashes. (Can poke holes around the outside and microwave for ~5 minutes to soften, if needed.)
• Scoop out seeds from inside squash so you have a "bowl."
• Brush the inside of each squash half with avocado oil and sprinkle with salt. Place face down on a lined baking sheet and roast 25-30 minutes (depending on size), until fork tender.
• In a skillet over medium high heat, add a drizzle of oil and cook onion and mushrooms for 3-4 minutes. Add sausage and cook until no longer pink, 5-7 minutes. Add garlic, rosemary, thyme, onion powder and spinach, stirring to integrate. Cover and cook 1-2 minutes, until spinach is wilted.
• Stir in chopped Sunsweet® Amaz!n™ Prunes. Add salt if needed. (Sausage typically has enough salt added already, but season to your preference.)
• Place squash "bowls" on baking sheet and fill with sausage mixture. Sprinkle with cheese, or stop here if you don't want cheese.
• Broil until cheese is melted, 2-5 minutes. Watch it so it doesn't burn!
• Sprinkle with red pepper flakes, serve, and enjoy!

TURKEY SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place squash in a shallow roasting pan, hollow side down; add 1/4 in. of hot water and halved tomatoes. Bake, uncovered, 45 minutes., Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion and dried seasonings over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add spinach, thyme, salt and pepper; cook and stir 2 minutes. Remove from heat., Carefully remove squash from roasting pan. Drain cooking liquid, reserving the tomatoes. Return squash to pan, hollow side up., Stir cheese, vinegar and reserved tomatoes into sausage mixture. Spoon into squash halves. Bake 5-10 minutes longer or until heated through and squash is easily pierced with a fork.

SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes on a baking sheet.
• Toast bread in the preheated oven, stirring occasionally, 10 to 15 minutes.
• Mix cinnamon, sage, sumac, white pepper, and cloves together in a small bowl.
• Brush acorn squash halves with olive oil. Sprinkle 3/4 teaspoon of the cinnamon mixture evenly over both halves. Transfer to a baking sheet.
• Bake acorn squash in the preheated oven until tender, about 30 minutes. Scrape flesh with a fork to loosen slightly.
• Combine toasted bread and vegetable stock in a pot over medium-low heat. Stir bread around to soak up the vegetable stock and warm up, about 3 minutes. Transfer to a large bowl.
• Cook and stir sausage in a large skillet over medium heat until browned, about 5 minutes. Stir into the bread in the bowl. Add remaining cinnamon mixture, cranberries, pecans, and thyme; stir until evenly mixed.
• Divide bread mixture between the acorn squash halves.
• Bake in the preheated oven until golden brown, about 15 minutes.

SAUSAGE-STUFFED CHEESY ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Slice a small piece off the rounded side of each acorn half so it will sit evenly; place on the prepared baking sheet, flesh-sides up.
• Roast in the preheated oven until tender, 45 to 60 minutes. Remove squash and reduce heat to 350 degrees F (175 degrees C).
• Meanwhile, cook sausage in a nonstick skillet over medium heat until until browned and just done, about 5 minutes. Transfer sausage to a bowl and keep warm. Drain and discard grease from skillet. Melt butter in the skillet, then add celery and onion. Saute until onions are soft and transparent, about 5 minutes. Stir in mushrooms and cook until softened, 2 to 3 minutes. Add parsley, salt, and pepper.
• Stir sausage into the mushroom-onion mixture. Turn off heat and mix in 1/4 cup Cheddar-Jack cheese. Divide mixture evenly amongst the 4 squash halves and sprinkle with remaining Cheddar-Jack cheese. Cover the baking dish with foil.
• Bake in the preheated oven until cheese is melted, about 15 minutes.

STUFFED ACORN SQUASH WITH SAUSAGE, BARLEY AND GOAT CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Melt the butter in a 10-inch cast-iron skillet. Brush the squash with 2 tablespoons of the melted butter. Season aggressively with salt and pepper and place cut-side down on a rimmed baking sheet. Add 1 tablespoon water to the baking sheet and bake until tender, 25 to 35 minutes.
• Warm the remaining butter in the skillet over medium heat. Add the celery and shallots and saute until tender, about 3 minutes. Add the Italian seasoning, sage and 3 ounces water and cook until the herbs are tender, about 2 minutes. Stir to combine.
• Add the sausage to the skillet and stir to combine. Cook, stirring occasionally, until the sausage is golden brown and cooked through, 7 to 10 minutes. Add water as needed to deglaze the pan and prevent sticking while cooking.
• Transfer the sausage mixture to a large bowl and toss with the barley and lemon zest. Stir in the goat cheese, until large clumps still remain but are evenly dispersed. Stir and adjust the seasoning with salt and pepper as needed. Fill each squash half with the sausage mixture and bake cut-side up until golden brown, 8 to 10 minutes. Drizzle with the honey before serving.