If you’d like to stay in the know about all things With Sweet Honey, please consider subscribing to our newsletter! Also feel free to follow along on Instagram and Pinterest for more behind the scenes and gluten free recipes! If you enjoyed this stuffed acorn squash recipe, please consider leaving a rating and review below! This helps me a lot to know what types of recipes readers like you are enjoying. Broccoli Alfredo Pasta (Vegan, Gluten Free).Baked Tuscan Chicken (Paleo, Dairy Free).Healing Slow Cooker Carrot Soup (Dairy Free).Whole Roasted Cauliflower with Almond-Herb Sauce.It can be reheated in the oven or microwave. To Store: Once the acorn squash is cooled, it can be stored in an airtight container in the refrigerator for up to 4 days. The halves of the acorn squash make the perfect bowl for your meal! How To Store Stuffed Squash Once the acorn squash is roasted and broiled, you’ll be able to easily scoop out and eat the flesh of the squash and the sausage filling. Nope! You leave the skin on when you roast the acorn squash. It is also the perfect size for stuffing! Do You Eat The Skin On Acorn Squash? Frequently Asked Questions: Why Use Acorn Squash?Īcorn squash has a sweet and nutty flavor that tastes great in this recipe. For this recipe, cut the acorn squash in half and then scoop out the seeds. I find that acorn squash are a little easier to cut than butternut squash because of their smaller size but they still have a hard outer skin. Make sure to use a sharp knife and a large cutting board. If you want to add cheese to this recipe, you could add shredded parmesan or mozzarella on top before broiling the squash.You’ll want to make a space for the filling to sit in but don’t scrape out the flesh of the squash. Remember to scoop out the seeds before you bake and stuff the acorn squash.Store the cooked filling in the fridge in an airtight container before ready to use. Make ahead the sausage and apple filling up to one day in advance to save on some time.Tips For Making Stuffed Acorn Squash With Sausage And Apple Mix and cook until the apple has softened, about 2 minutes. Once the sausage is browned, add the diced apple, rosemary, thyme, paprika, salt and pepper. Step 3: Meanwhile, cook the sausage in a large skillet with the chopped shallot. Note: baking time may vary depending on the size of your squash. Bake with the cut side up for 45 minutes or until the squash is soft and tender. Step 2: Drizzle the inside of the acorn squash with about 2 tbsp of olive oil. Line a rimmed baking sheet with parchment paper. How To Make Stuffed Squash with Sausage and Apple Seasoning: Dried rosemary, thyme, paprika, salt, and pepper are the spices in this stuffed acorn squash recipe.Apple: I prefer using Pink Lady apples but you can try other sweet varieties if you prefer.If you don’t have shallots, you can use a ¼ cup chopped onions instead. Shallot: shallots are perfect for this dish because of their delicate sweet flavor when cooked.This will make it easy to stuff inside the acorn squash. Ground pork sausage or turkey breakfast sausage: Make sure to break the sausage up into small chunks when cooking it.The result is a delicious caramelized squash that is sweet and then stuffed with savory sausage. ![]() Brown sugar: We roast the acorn squash with brown sugar and olive oil.Acorn squash: There are many varieties of squash but acorn squash has a delicious sweet, nutty flavor that lends well to the flavor profiles in this dish.This stuffed acorn squash with sausage and apple is made with simple ingredients that come together in an irresistible dish. It has all the right flavors, stuffed with savory sausage, sweet brown sugar and apples, and spices! I highly recommend a taste, you won’t want to put the fork down. This stuffed acorn squash recipe is a Thanksgiving season staple and one that I go back to time and again. It offers a nutty, almost buttery taste that pairs well with fall flavors. Acorn squash usually comes after butternut and spaghetti squash but it’s not one that should be overlooked. So I wanted to feature one of my favorite squash varieties in this recipe. When I think of fall foods, I automatically think of squash and pumpkin pie. It is also made with gluten free and dairy free ingredients so everyone can enjoy it! Stuffed Acorn Squash This sweet and savory stuffed acorn squash is the perfect fall and winter side dish or stunning main course. Delicious Stuffed Acorn Squash with Sausage and Apple filling.
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