2/29/2024 0 Comments Baked acorn squash with sausageReduce oven heat to 350 degrees and place the squash back into the oven.Then, spoon the mixture into each acorn squash half. Cook until the spinach has wilted and the mushrooms have softened, just a few minutes. Stir in the baby spinach, mushrooms, and cooked rice.Once the sausage is cooked completely, add in the garlic and cook until fragrant.Add the ground sausage to the skillet and cook. While the squash is baking, begin preparing the filling. Bake for 30 minutes, or until the squash has softened and turned golden brown around the edges.Brush the inside of the acorn squash with olive oil and place cut side down onto the prepared baking sheet.Optional: crushed red pepper flakes, shredded Parmesan cheese, fresh thyme leaves. or less sweet Italian ground sausage (I used Hatfield) Small acorn squash, cut in half with seeds scooped out.One half of a stuffed acorn squash equals one portion, so a full acorn squash is a really easy meal for two! If you want a simple fall dish with a lot of flavor, this is it! The buttery, roasted acorn squash gets stuffed with a savory mixture of wild rice, mushrooms, garlic, spinach, and crumbled sausage. When it’s roasted, it has a buttery texture that’s undeniably delicious! It’s the perfect vessel to hold savory rice mixtures. Acorn squash has a naturally sweet, kind of nutty flavor to it. These days, I’m taking my squash from basic to bougy. I remember it being a simple combo that tasted like fall in every bite. My mom used to make acorn squash with a little butter and brown sugar on it. I’m pretty sure he thought they were balls he could play with, but it was a good choice nonetheless! So I brought one of those home, too.Ī simple fall dish that’s an easy meal for two! As I was picking a spaghetti squash to bring home, Hunter took interest in the acorn squash. There were a couple bins of different kinds of squash sitting outside of the market. Recently, I took a drive to the farm with Hunter (I love pet-friendly businesses!) to pick up some apples. I make a trip there at least once a month to see what freshly grown fruits and veggies they have in stock. I love having a small, local farm nearby. One of my favorites to bring home is acorn squash! We visit orchards, pick the best apples, and bring home all sorts of squash. Soups begin to get warmed up again and we’re not afraid to turn the oven back on. We branch out and delight in all of the different flavors of fall. It’s that time of year again when our taste buds start craving things other than summer fruits, salads, and barbecued dishes. Making a purchase through one of these links helps support this blog. Ready for fall flavors to hit your plate? You’ll want to add this savory and delicious Sausage, Wild Rice, and Mushroom Stuffed Acorn Squash recipe to your menu!
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