They’re perfect for a week’s worth of delicious meals or for a festive dinner party. That’s it! These can be reheated in the oven for 15-20 minutes, or in the microwave for 1-2 minutes. Finally, place the stuffed squashes back into the oven for about 10 minutes (this just browns the edges a little more). If the cavities aren’t deep enough, you can hollow them out a little with a spoon. Once the squash halves are fork-tender, remove them from the oven, turn them over, and fill to overflowing with the sausage and apple mixture. If using dry spices, use one teaspoon of each (rosemary would be good too!). Last but not least, add fresh sage and thyme, about one tablespoon of each. Then, add your chicken broth (vegetable broth for vegan), apple, celery, and pecans for a little crunch (or use walnuts). Feel free to use vegan sausage, lean turkey or pork sausage instead! Cook over medium heat, stirring occasionally, until the onion caramelizes and the sausage is cooked through. While the squashes cook, brown some all-natural chicken sausage with the onion and garlic in more ghee (you want the raw sausage that comes in a roll). Bake them for about 25-30 minutes until slightly softened to the touch. Meanwhile, as the squash bakes, brown the sausage and vegetables in a large skillet. Then rub the insides with ghee (can also use vegan buttery spread or avocado oil) and place cut-side down on a baking sheet lined with parchment paper. It usually takes 30-40 minutes, depending on what variety you use. Wash and cut each one in half, scooping out the seeds. The first step is to select three medium acorn squash with hard, dry stems, indicating they’re ripe. It’s not as sweet as butternut squash, but richer in flavor than spaghetti squash.ĭid you know? One cup of acorn squash contains 22% of your daily requirement for magnesium, a mineral that an estimated 60% of Americans aren’t getting enough of ( source). If you’ve never had acorn squash, it’s one of my favorites (though I love all the squashes!). Each acorn squash is stuffed with savory sausage, caramelized onions, sweet apple, celery and fresh herbs. Let the apples cook until they are soften.These Apple & Sausage Stuffed Acorn Squash are Paleo, Whole30, gluten-free, dairy-free, and full of flavor! These make a wonderful meal prep option for the fall or winter.I make my own and you can find my recipe here. Add a pint size jar of applesauce and stir together with the apples and sausage.You can either use it with the skin on or peel them. Next, chop the apple into small pieces and add them to the skillet once the sausage is cooked.What goes well with acorn squash Treat acorn squash just as you would stuffed peppers or stuffed zucchini. Heat up your iron skillet and cook the sausage. Here, acorn squash halves are roasted until tender then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. You can also make your own sausage using this recipe from Spend With Pennies. Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. It’s definitely a game changer than using store bought. Chicken sausage, diced pears and walnuts.Add Rice, Farro or Quinoa to your variation for added fiber.Use shredded chicken, navy beans, mushrooms, bone broth and cheddar cheese.Try making a Mexican Vegetarian stuffed Acorn Squash using black beans, tomatoes, corn and spices like chili powder, garlic and cumin.I love using basic ingredients that I have on hand but you can certainly change things up a bit. Bake in the oven at 350 degrees for an hour.Take each acorn squash half and lay them face down on the cookie sheet. Return to oven and bake an additional 15 to 20. This is a GREAT base recipe for stuffed acorn squash. Its a great choice as a holiday side dish or main course for Thanksgiving, Christmas, or New Years Eve. Grab a cookie sheet and line with parchment paper. Once squash has finished baking and reached desired tenderness, spoon in sausage mixture until squash is filled. This delicious sausage stuffed acorn squash recipe combines savory and sweet flavors, is gluten-free, and is perfect for the Fall and Winter seasons.Salt and pepper each half and then rub either butter, olive or avocado oil on each one.Trim off the end that has the stubble on it, if needed, so it will lay flat on the cookie sheet. First, cut the acorn squash in half, stem to end.I love roasting acorn squash in the oven but you can certainly put them in a slow cooker or Instant-Pot too. This post contains affiliate links, which means I make a small commission at no extra cost to you.
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