Then, make a cut down the middle of the squash, using your hand to press firmly on the top of the knife to push down (watch those fingers!). Next, stand your acorn squash up on the end that you just cut.
(You’ll see that I didn’t cut the stem off in these pictures, but I was able to get around it with my knife for photography purposes 😉 ) Start by cutting the stem end off, it shouldn’t be too difficult because you don’t need to cut much off. Just make sure you are using a very sharp chef’s knife and have a stable cutting board that won’t slide around on your countertop.
Sausage stuffed acorn squash how to#
How to cut an acorn squash ->Ĭutting any larger squash like this can be a little intimidating, but it doesn’t have to be. You can also stuff if with fruits like apple, this quinoa and apple stuffed version is amazing. It is delicious either way! Acorn Squash is so versatile ->ĭid you know that you can use acorn squash in sweeter recipes as well? Its true, one of my favorite ways to eat it is for breakfast, stuffed with yogurt, and then drizzled with honey and cinnamon.
Sausage stuffed acorn squash skin#
If you decide that you don’t want to serve it with the acorn squash as the bowl, you can cut the skin off of the squash, then dice it up and mix everything together. It is simple, only requires a few ingredients, and is always a hit when I make it for friends and family. This stuffed acorn squash dish could be something that you bring to your Thanksgiving gathering as a side dish, or even as a part of the main course. Thanksgiving is close, and I’m officially pulling out all the butternut and acorn squash recipes for you guys! I love a good Thanksgiving menu that has a variety of Grandma’s classic dishes, and also some new fun experiments. At the end of 30 minutes, turn on the broiler for a few minutes to allow for greater browning on top, but keep an eye on it since it can burn easily.Quinoa & Sausage Stuffed Acorn Squash will be your favorite Fall-inspired recipe! Perfectly roasted acorn squash, stuffed to the brim with quinoa, chicken sausage, dried cranberries, and herbs.Bake in a 375 degree oven for 30 minutes.Sprinkle more mozzarella cheese on top.You will have more than will fit into the squash, so butter a small casserole and place the remaining stuffing inside,.Mix thoroughly, then stuff back into the squash.Season with salt, pepper and the minced parsley. To the cooked and cooled farro, add the squash, the cooked sausage, onion and celery, the beaten egg, the parmesan cheese and most of the mozzarella cheese, keeping some aside to sprinkle on top.Scrape the cooked squash from the interior of the squash, cutting into large pieces.Add the minced onion and minced celery, and cook until softened,.Take the casings off the sausage and break up the sausage into bits, cooking in a couple of tablespoons of olive oil.Let the farro come to room temperature.Cover with a lid, and let simmer on low heat for about 20-25 minutes or until all the water is absorbed.Bring the water to a boil, add the farro and a pinch of salt.Place in a 350 degree oven, covered with aluminum foil and bake for about 45 minutes to an hour or until tender.Cut the squash in half, remove the seeds, rub the cut ends with olive oil, and sprinkle with salt and pepper.Be careful, it will burn easily!Ĭlick here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more). If you have more stuffing than will fit into the two halves (and most likely you will), butter a small casserole and place the stuffing inside.īake for about a half hour, then turn on the broiler for a few minutes to brown the top nicely. Start by roasting the squash in the oven, let it cool slightly, then scoop out the cooked squash.Īdd the chunks of squash to the cooked farro, sausage and cheeses. The recipe contains a number of steps, but if you plan well, you can make it all ahead of time and place it in the oven just before dinner. If you’re a vegetarian, you could easily omit the sausage and it would still taste delicious. I love a good bread or rice stuffing, but wanted to give farro a try this time, adding some sausage to give it a little extra oomph. Fall is squash season, and although I love using all kinds of squash as side dishes, sometimes I let them take a starring role, as in this stuffed acorn squash recipe that makes a great main dish.
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