Stuffed Acorn Squash <3 Olivia
So I really love squash… this dish is very beautiful on the plate and looks impressive, plus it is SO delicious. The picture really cannot capture the dish. I could not get over how much I loved it. The cranberries with the fennel seeds in the sausage were wonderful together. It serves as a full meal all on its own. Depending on the type of meat you use it is also very healthy. This recipe makes 4-6 servings (4 stuffed halves).
Stuffed Acorn Squash:
– 2 acorn squash
– 1 cup couscous, uncooked. (or you can use quinoa)
– 1 lb. sausage meat, casings removes (I used sweet italian pork, but you can substitute turkey to save calories)
– 1 yellow onion
– 2-3 garlic cloves
– 2/3 cup dried cranberries
– 1/2 cup panko breadcrumbs
– 1/4 cup parmesan cheese, plus more to top
– 2 tbsp. flour
– 1 cup chicken broth
– fresh sage (about 3 tsp. chopped)
– salt and pepper, to taste
– olive oil for cooking
Preheat oven to 400 degrees
1. Slice your squash in half and remove the seeds and pulp. Place cut side down on a greased baking pan/dish. Add 1/3 cup water to the bottom of the pan. Or use chicken broth. Place in oven for approx 35 minutes or until easily pierced with a fork.
2. While that is cooking, go ahead and cook the couscous according to direction (you can use chicken broth instead of water, if desired). Once that is done, place couscous in a large bowl.
3. In a large sauce pan, brown and crumble the sausage. Drain remaining fat and place sausage in the bowl with the couscous.
4. In the same sauce pan, add a dash of olive oil and your chopped onion. Cook until tender and translucent. Add in the garlic and cook for 1-2 minutes.
5. Whisk in the flour and chicken broth. Continue cooking until it is boiling slightly. Stir in the sage and remove from heat.
6. Add the onion mixture to your bowl with the sausage and quinoa. Add in cranberries. Stir until combined.
7. The squash should be done by now. Spoon in your mixture, filling each squash til it is slightly overflowing.
8. In a small bowl, combine the panko and parmesan cheese. Top the stuffed squash with the mixture. Put in the oven for about 10 minutes, or until the breadcrumbs and cheese are browned.
Let cool slightly and enjoy! This was absolutely delectable and I had some stuffing leftover, which was also great all by itself.