Roasted and stuffed acorn squash 2 ways
summer is awesome and is always full of good food,
BBQ's, friends, patios and outdoor activities, there
really is no season that is more my food favourite than fall. Fall for me is a time of reset and getting back into routines, my favourite shows, snuggles on the couch and some of the best comfort food that I can make. Looking through my food pictures to decide which recipes I wanted to post next, I found lots of pictures of squash and these two have to be up there with my favourite fall squash recipes.
These are not only both delicious recipes but they come together fairly easily (other than cutting the squash in half without slicing your finger-this has happened to me once or twice), but they are in my opinion the perfect fall comfort meal.
Recipe:
*note: this recipe is for the sausage stuffed squash
1 lb ground turkey, or ground turkey sausage
2 acorn squash
2 small royal gala apples, cut in small pieces, skin on
1/3 cup dried cranberries
1/2 cup red onion, finely diced
3 Tbsp fresh sage, cut into small strips
salt and pepper to taste
bread crumbs to sprinkle (about 1/4-1/2 cup)
fresh parmesan cheese to garnish
2 Tbsp Olive oil
Instructions:
1) Cut your squash in half and remove all seeds. Brush with olive oil and sprinkle with salt and pepper. Place face down on a baking sheet lined with parchment paper and bake in a 350 degree oven until squash is soft (this usually takes about 30-45 minutes depending on the size of the squash-see note)
2) In a sauté pan add your ground turkey (or ground turkey sausage). Cook for 5 minutes and then add your onions. Sauté until the meat is browned and onions are cooked.
3) Add apples, cranberries and sage and cook on medium heat for another 5 minutes until apples are just starting to become soft.
4) Remove mixture from the stove.
5) Take your squash out of the oven when it is done and fill the squash halves with the turkey mixture (I like mine nice and full.)
6) Sprinkle with bread crumbs and parmesan cheese.
7) Place back in the oven for about 10 minutes until cheese is melted and bread crumbs are crispy
8) Serve and enjoy
*note- when your squash is cooked, you will you it will be soft and easily pierced using a fork
Recipe
*this recipe is for the maple pecan stuffed squash
2 acorn squash
1 cup pure maple syrup
1 cup walnuts (you could also use pecans)
1/2 cup dried cranberries
3 Tbsp fresh sage (optional)
1 small wheel of brie cheese, cut into strips
salt and pepper
Instructions
1) Cut your squash in half and remove all seeds. Brush with olive oil and sprinkle with salt and pepper. Place face down on a baking sheet lined with parchment paper and bake in a 350 degree oven until squash is soft (this usually takes about 30-45 minutes depending on the size of the squash-see note)
2) Place maple syrup in a small sauce pan and heat on low-medium until warm. Add the walnuts and cranberries and allow to stay just warm until your squash is cooked.
3) Remove squash from the oven and add 1/4 of the mixture from the stove to each half.
4) Top each half with brie cheese and place back in the oven for about 10-15 minutes until the cheese is nice and melty
5) Serve immediately. (see note)
*note- I served this with protein because it is more of a side dish than the first recipe posted.
*note- when your squash is cooked, you will you it will be soft and easily pierced using a fork
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