![]() Once the sausage is browned set it aside in a large bowl.ĭice up the Mushrooms, Onion, and Celery and then cook it in the cast iron skillet you just cooked the sausage in. I use a large cast iron skillet for this step on the stove. The first thing you'll want to do is brown the sausage. While the squash is cooking you can prep the filling. Sausage Stuffed Acorn Squash Filling Prep Let them cook for about 45 minutes cut side down. Setup your smoker to cook at 375 degrees, and once it's up to temp place the baking sheet with the acorn squash in your smoker. They make beautifully crafted knives, and offer my readers a discount when they use code "SMOKEDMEATSUNDAY10" at checkout. If you're looking for a good knife checkout what Dalstrong offers. After cutting the acorn squash in half scoop out the seeds with a spoon and then place them on a baking sheet. I use my Dalstrong 9" slicer and it cuts through no problem. Make sure your knife is sharp and this part is easy. ![]() Slice your acorn squash in half, length wise. The first thing you'll want to do is prep your acorn squash. Once you have all the ingredients, putting this together is fairly simple. For the full list of ingredients and amounts check the recipe card at the bottom of this post. To make this recipe there are just a few things you'll need. Sausage Stuffed Acorn Squash - What You Need This sausage stuffed acorn squash is loaded with flavor using just a few ingredients, AND it's keto friendly. Garnish with more fresh thyme leaves and black pepper before serving.Any time fresh acorn squash hit the shelves of the local grocery store I'm grabbing a few to make this recipe. Sprinkle with the remaining 1/2 cup fontina. Bake for 12-15 minutes or until the cheese is melted and everything is warm throughout. Step 5 Flip the squash cut-side up and divide the filling among each squash half.Let simmer for a couple of minutes then remove from the heat. Stir in 1/2 cup fontina cheese until well combined. Step 4 Stir in the cooked rice and heavy cream.Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes. Add the mushrooms, onion, garlic, thyme, salt, and pepper. Step 3 Add the remaining 1 tablespoon of oil to the skillet.Transfer the sausage-sage mixture to a bowl. Cook until fully browned, breaking up the sausage with the back of a spoon as it cooks, about 10 minutes. Step 2 For the filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until very hot. Add the sage and cook for 30 seconds or until dark green.Remove from the oven and reduce the oven temperature to 350☏. Flip each half over, placing them cut side down, and continue to roast for 15 minutes or until very tender. Brush with olive oil and sprinkle generously with salt and pepper. Carefully cut the squash in half, through the stem. Step 1 For the squash: Preheat the oven to 400☏.This is truly a knife and fork kind of meal! It also helps maintain the structural integrity of the the adorable edible bowl that is stuffed acorn squash. Cooked greens, like kale or spinach, also work nicely.Īcorn squash is a smaller winter gourd, and when cooked, the skin becomes incredibly tender and actually enjoyable to eat. In other words: Have fun! Any combination of rice (or other whole grain), ground meat, and cheese works extremely well. Treat acorn squash just as you would stuffed peppers or stuffed zucchini. Here, acorn squash halves are roasted until tender then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. ![]() The best and most classic preparation, though? Stuffed acorn squash. Its subtle and buttery sweetness pairs well with sage and thyme, and because its thin skin is edible, it's easier to work with than butternut squash. Though butternut squash dinners tend to get more attention, acorn squash is equally deserving of the spotlight. ![]()
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