Sunday, August 30, 2015

Autumn Stuffed Acorn Squash


  • Servings: 4
  • 2 acorn squash, halved and seeded
  • 1 1/2 teaspoons dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • salt and ground black pepper to taste
  • 1 tablespoon butter, cut in small pieces
  • 1 (16 ounce) package maple-flavored breakfast sausage
  • 1 cup cooked wild rice
  • 1/2 cup dried cranberries
  • 1/4 cup chicken stock


    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • arrange squash halves, cut-side up, in a roasting pan. run a fork through the meat of each half, creating grooves. sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
  • bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
  • heat a large skillet over medium-high heat. cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
  • spoon the sausage filling into each squash half. return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

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