While the squash is being roasted, prepare the stuffing by cooking the onion, sausage, garlic, spices, and then adding spinach, dried cranberries, and pecans.First, the acorn squash is roasted in the oven.It's so easy, you can quickly make it on a busy weeknight! This basic recipe will impress you with its simplicity. Read my full disclosure here.Sausage Stuffed Acorn Squash - festive Autumn recipeĬombining acorn squash with sausage is one of the best and most delicious ways to serve this winter vegetable! Try this easy-to-make and flavorful recipe and it will quickly become a family favorite dish! It's gluten-free, packed with protein and fiber. Do you have more vegan holiday recipes? I sure do! Check out my 21 Vegan Holiday Recipes post for more ideas.How long will this keep? If stored in an airtight container in the refrigerator, it should keep about 4-7 days.Can I leave out the salt, walnuts, or maple syrup? Absolutely! Any of these can be left out completely.Is this recipe gluten-free? Yes, it is, but make sure to check the label on the rice blend you choose.What if I don’t like acorn squash? This rice stuffing can be used in other squashes like butternut or even in a sweet potato.However, white, jasmine, brown, or another variety can be used as well. I like the wild blends because they are heartier and more colorful and make a beautiful display. Can I use another kind of rice? Any type of rice can be used.Your stuffed acorn squash questions answered Remove from heat.Įvenly stuff the scooped-out squash halves with the filling, then drizzle with maple syrup, a little more cinnamon, parsley, and a few grinds of black pepper. Cover and stir occasionally, until the rice is tender and most of the liquid is absorbed, 30 minutes (different brands of rice may vary in cooking times add more water if needed). Add more broth if necessary.Īdd the rice, curry powder, cinnamon, sage, clove, walnuts (if using), and salt and stir for about 1 minute.Īdd veggie broth or water and bring to a simmer. Add the diced onions and garlic and cook, stirring occasionally, until soft and golden brown, about 3-4 minutes. Heat 3 Tbsp veggie broth or water in a medium saucepan over medium-high heat. They are the same company that makes Swiss Army Knives and the quality is excellent. I am often asked which knives I use personally, and I have to say that it is Victor i nox. The full ingredient list is in the recipe card below. Then gather the spices needed that include curry powder, cinnamon, sage, cloves, and chopped walnuts. It adds a warmth and density that is perfect for this winter squash in my opinion.ĭice up the onion and mince the garlic. I use a rice blend that is very colorful and hearty for this recipe. While the squash is baking, start to prepare the wild rice stuffing which will take about the same amount of time to cook. I think I like through the middle the best personally. I’ve included a photo above to show both ways. It can be sliced in either way–length-wise or through the middle–depending only on your preference. This will be SO much easier now that it’s cooked. Slice the squash in half and use a spoon to scrape out seeds and strings. Once the squash is cooked, set it to the side to allow it to cool before trying to handle it. While it is cooking is a great time to begin cooking the stuffing. The larger ones will need a little more time. The cooking time will vary based on the size of your squash. Place the whole acorn squash in the oven and bake for approximately 30-40 minutes. Line a baking pan with parchment paper (because I’m too lazy to wash the pan afterward). This is to prevent it from exploding in the oven. However, if you would like other cooking options, take a look at my How to Cook Acorn Squash article.īegin by preheating the oven to 400☏ and then carefully poke 5-7 holes in the squash with a knife. In my opinion, the easiest way to do this is to bake it whole in the oven, so that’s the way I am going to show you. The first thing you will need to do is cook the acorn squash. This is such a beautifully colorful dish that is perfect any time of year but extra special during the holidays when you are trying to make a great impression with your plant-based cooking skills. The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions. It has a slightly sweet flavor compared to a pumpkin. Some people say it tastes like a combination of butternut squash, sweet potato, and corn. The creamy yellow inside flesh has a delicious nutty flavor that reminds me of a sweet potato. Believe it or not, acorn squash is in the same family as zucchini (Cucurbita pepo), though it has much tougher skin and is quite hard to peel in comparison.
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