Sprinkle with chopped parsley and serve.It’s the perfect option if you’re serving vegetarian and gluten-free eaters. Roasted acorn squash halves topped with herbed quinoa make a delicious holiday-worthy main dish. Take the squash out of the oven, top each half with the cheese of your choice, spoon the saffron milk over it and return to the oven for another 7 minutes. 406 Comments Jump to Recipe Is this stuffed acorn squash pretty or what I’m really excited to share this recipe with you.After about 30 minutes, when the squash is soft enough to insert a fork in, fill the cavities with the onion/mushroom mixture and return it to the oven for another 10 minutes.Season with salt, freshly milled black pepper and allspice. Incorporate the mushrooms, stir and cook for 4 to 5 minutes.Add the garlic and fry for another minute.Heat 1 tablespoon olive oil in a heavy pan and fry the onion on medium to low heat until tender.Clean the mushrooms with a damp kitchen towel and slice them.In the meantime, thinly slice the onions.Brush the inner section with 1 tablespoon olive oil and sprinkle with salt.Brush a light coat of olive oil, add salt and pepper and bake for 25 to 30 minutes until the flesh is soft when pierced with a fork. 1 tablespoon chopped parsley (optional) Score the flesh of each squash and spoon to scoop out the seeds and place each piece cut side up in a large baking dish that fits all 4 halves.The result was wholesome and satisfying and wiped away Autumn blues. Not bad, but I was still looking for something more substantial, so I decided to fill the cavity with mushrooms topped with a saffron flavoured cheese. Sauté for about 5 minutes on medium heat. Add onion, mushrooms, garlic, asparagus, thyme and tarragon. Spray pan with olive oil spray or use a little oil. Heat a medium nonstick pan on medium heat. I added lemon and honey dressing and served them with roast chicken. While squash is baking, make the filling. I then sliced them in two and roasted them cut-side down for about 30 minutes. I then peeled them and mashed them into puree with olive oil, salt and thyme. I thought it was good, but it required too much work for a small quantity of puree. So for a first attempt, I sliced them, removed the seeds and steamed them until soft. Fill the empty acorn squash shells with filling. Scoop most of the squash out of the center + add to your beef filling mixture.

While your squash is roasting, prep your beef + veggie filling. Bake the squash for 20 minutes, until it is tender when pierced with a fork. Be sure to drain it thoroughly before adding it to the stuffing.I picked these gold acorn squash because I liked their elongated shape and pointy ends. Place squash flat on a sheet greased with walnut oil. You can use quick-cooking barley for this dish. Serves 2 Makes 1 squash Did you make this Save to My Recipes copy URL Jump to Recipe We independently select these productsif you buy from one of our links, we may earn a commission. Fill each squash half with the sausage mixture and bake cut-side up until golden brown, 8 to 10 minutes. updated halloween (18) A step-by-step guide to make stuffed roast winter squash, with suggestions for types of squash and fillings. Heat olive oil in a skillet over medium heat. Brush squash with butter mixture keep squash warm while preparing stuffing. Arrange squash halves cut-side down on a baking sheet. Stir and adjust the seasoning with salt and pepper as needed. Preheat the oven to 350 degrees F (175 degrees C). Stir in the goat cheese, until large clumps still remain but are evenly dispersed. Transfer the sausage mixture to a large bowl and toss with the barley and lemon zest. Add water as needed to deglaze the pan and prevent sticking while cooking. Cooking the squash in the microwave is an easy solution for a busy weeknight. To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. Acorn squash gets the sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this cozy main dish. Cook, stirring occasionally, until the sausage is golden brown and cooked through, 7 to 10 minutes. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Stir to combine.Īdd the sausage to the skillet and stir to combine. Add the Italian seasoning, sage and 3 ounces water and cook until the herbs are tender, about 2 minutes. Add the celery and shallots and saute until tender, about 3 minutes. Warm the remaining butter in the skillet over medium heat. Add 1 tablespoon water to the baking sheet and bake until tender, 25 to 35 minutes. Season aggressively with salt and pepper and place cut-side down on a rimmed baking sheet. Brush the squash with 2 tablespoons of the melted butter. Melt the butter in a 10-inch cast-iron skillet.

Stuffed acorn squash