Using that same skillet with remaining fat, add the onion and cook for about 5 minutes.Heat a large skillet over medium heat, add a Tablespoon of ghee and cook through the ground sausage then transfer it to a plate while leaving the cooking fat in the skillet. While the squash bakes, begin to cook the filling.(Roasting time will vary depending on the size of your squash – it’ll be done when it’s soft enough to eat.) Place the squash flesh (face) side down on the lined baking sheet and roast for 25-30 minutes or until the squash feels soft to the touch.Line your baking sheet with parchment paper and brush the cut sides of your acorn squash with melted ghee then sprinkle with salt.Follow me on Instagram, Facebook and Pinterest for more great recipes! Print If you do use plain ground meat just be sure to season it while cooking up the meat with salt, pepper and herbs like sage, rosemary and thyme.Īnd pro Mom (or Dad) tip, I found that my little one loved the squash if I mashed it up (think mashed potatoes) with ghee and salt and then added the stuffing mixture on top of the mashed squash, it’s a texture thing! Feel free to do this with all of the squash prior to stuffing or just to your little one’s deconstructed plate at dinner time for squash success with your little one! More Healthy Fall Recipes:ĭid you enjoy this recipe? I’d love for you to give it a star rating ★ below and leave a comment. Really any ground meat will do but I’d recommend a pre-seasoned sausage that doesn’t contain sugar. It’s that simple! What Can I use in Place of Italian Pork Sausage Then pop them back into the oven for an additional 3-5 minutes before serving. Once the squash have finished cooking take them out and fill the hollowed insides with the festive fall filling. While the squash roasts cook the “filling” ingredients. Click here to read my policy.īegin by cutting the squash and removing the seeds. This post may include affiliate links, by making a purchase through a link I may receive a small commission at no extra cost to you. It’s the perfect time of year for enjoying everything in squash form! From stuffed squash to spaghetti squash to roasted squash seeds! I’ve always had a thing for acorn squash so here is my Stuffed Acorn Squash recipe for you all to enjoy! It’s the perfect fall comfort dish with sausage, apples, sage and cranberries. Top the stuffed squash with chopped pecans.Celebrate squash season with this healthy acorn squash recipe! Stuffed Acorn Squash is filled with sausage, apples, cranberries and fresh herbs! It’s the perfect easy baked dinner for Fall. Bake the acorn squash halves at 350 degrees for about 15 minutes. Scoop the turkey mixture into the wells of the acorn squashes.Stir the flesh of the squash into the turkey mixture along with the chopped parsley until it is well incorporated. Gently scoop out a very small amount of flesh from the remaining squash halves to create nice-sized wells for the filling.Scoop out the flesh of 2 acorn squash halves and add them to the turkey mixture.Add the remaining coating mix and continue to saute until the turkey is fully cooked.Break up the turkey using a spoon in order to help brown the meat. Add half of the coating mix and cook for an additional couple of minutes until the vegetables are tender, then add the ground turkey.Add the cremini mushrooms and apples and stir.Once hot, add the chopped celery and carrot and saute for 2 minutes.While the squash is cooking, heat the remaining oil in a pan over medium heat. Flip the squash halves cut-side up and allow them to cool slightly.Bake for 30-40 minutes, or until the flesh of the squash is soft but the exterior is still firm.Rub the acorn squash in ½ tablespoon of oil or ghee and place them cut-side down on a parchment-covered sheet pan.4 acorn squashes, halved with seeds removed.Try this winter favorite stuffed with a hearty medley of turkey and vegetables.
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