![]() ![]() I take a large, sharp knife, and cut just enough of that pointy tip off to create a more flat bottom. I hold the squash horizontally on a cutting board so that the stem end is on my left, and the slightly pointy end is on my right. It's such a warming and satisfying pick for a cold and cozy late fall or winter dinner! My Stuffed Acorn Squash Recipeīecause acorn squash can be a bit hard to cut through, it can seem a little intimidating to work with, but I have a couple of tips on how I prefer to cut it before I roast and stuff it with my mouthwatering filling. My stuffed acorn squash recipe includes a healthy mixture of lean ground beef seasoned with cumin, a sprinkle of cinnamon and cayenne for kick, plus a kiss of orange zest, along with black beans, juicy cherry tomatoes, a sprinkle of pumpkins seeds and a little sharp white cheddar. One of my favorite ways to enjoy acorn squash is to cut it open and hollow it out, then roast it and stuff it with a zesty filling with lots of flavorful spices-very hearty and satisfying! While we often think of acorn squash as an autumn staple, it's actually typically available in our markets year-round, and makes for a truly healthy dinner option anytime when paired with a few other creative ingredients. My zesty stuffed acorn squash recipe is a favorite in our household, filled with wholesome brown rice, lean ground beef seasoned with warming spices, cherry tomatoes, black beans, pumpkin seeds, plus a sprinkle of sharp white cheddar!Īcorn Squash Stuffed With Zesty Ingredients Garnish with more fresh thyme leaves and black pepper before serving.Stuffed acorn squash is a deliciously nutritious meal that's cozy to enjoy in late fall and winter. Sprinkle with the remaining 1/2 cup fontina. Bake for 12-15 minutes or until the cheese is melted and everything is warm throughout. Step 5 Flip the squash cut-side up and divide the filling among each squash half.Let simmer for a couple of minutes then remove from the heat. Stir in 1/2 cup fontina cheese until well combined. Step 4 Stir in the cooked rice and heavy cream.Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes. Add the mushrooms, onion, garlic, thyme, salt, and pepper. Step 3 Add the remaining 1 tablespoon of oil to the skillet.Transfer the sausage-sage mixture to a bowl. Cook until fully browned, breaking up the sausage with the back of a spoon as it cooks, about 10 minutes. Step 2 For the filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until very hot. Add the sage and cook for 30 seconds or until dark green. ![]() Remove from the oven and reduce the oven temperature to 350☏. Flip each half over, placing them cut side down, and continue to roast for 15 minutes or until very tender. Brush with olive oil and sprinkle generously with salt and pepper. Carefully cut the squash in half, through the stem. Step 1 For the squash: Preheat the oven to 400☏.This is truly a knife and fork kind of meal! It also helps maintain the structural integrity of the the adorable edible bowl that is stuffed acorn squash. Cooked greens, like kale or spinach, also work nicely.Īcorn squash is a smaller winter gourd, and when cooked, the skin becomes incredibly tender and actually enjoyable to eat. In other words: Have fun! Any combination of rice (or other whole grain), ground meat, and cheese works extremely well. Treat acorn squash just as you would stuffed peppers or stuffed zucchini. Here, acorn squash halves are roasted until tender then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. The best and most classic preparation, though? Stuffed acorn squash. Its subtle and buttery sweetness pairs well with sage and thyme, and because its thin skin is edible, it's easier to work with than butternut squash. Though butternut squash dinners tend to get more attention, acorn squash is equally deserving of the spotlight. ![]()
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