The perfect way to incorporate fall-themed flavors into an autumn dinner dish, this simple, one-pot sausage and rice stuffed acorn squash recipe combines the heartiness of a roasted vegetable with the comfort of stuffing.
1teaspoonfresh rosemarydiscard the stems and leaves finely chopped
1teaspoonfresh thymediscard the stems and leaves finely chopped
1teaspoonfresh sagediscard the stems and leaves finely chopped
1cupcooked brown rice
3clovesgarlicfresh minced
2cupssalted buttersoftened
2cupspure maple syrup
1lbspicy sausages
1cuppanko breadcrumbscan substitute with regular breadcrumbs
1cupparmesan cheesegrated
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INSTRUCTIONS
Preparing Acorn Squash
Preheat oven to 400 degrees F (200°C).
In a mixing bowl combine softened butter and pure maple syrup. Keep it aside.
Use a sharp knife to cut the top and bottom edge of the acorn squash. So that it won't roll off further when you are trying to cut it in half.
Point the tip of the knife towards the cutting board. Firmly press through the center of the squash and cut it in half. Use your helper hand to push through the center if it gets tough in the middle.
Use a spoon to scoop out the flesh and seeds from the center of the squash.
Brush the inside of the squash with a mixture of pure maple syrup and softened butter.
Place them flesh side down on a lined baking sheet.
Roast them in the preheated oven for 45-50 minutes or until fork tender.
Making the stuffing
In a large skillet heat some olive oil over medium heat.
Add onions. Season with salt and pepper. Cook until lightly caramelized.
Add in chopped celery stalks, spicy sausages, fresh chopped herbs (rosemary + thyme + sage), cooked brown rice, and fresh minced garlic.
Cook until sausages are brown on all sides.
Remove from heat and stir in Panko breadcrumbs and Parmesan cheese.
Spoon the filling and Bake further
Once the squash is done roasting, spoon the filling in the center.
Bake for an additional 20-minutes in the same preheated oven at 400 degrees F.
Top with more cheese for the final 5-minutes.
Once done, remove from oven. Top with fresh chopped parsley, chopped pistachios, and dried cranberries.
Nutrition
Nutrition Facts
Sausage and Rice Stuffed Acorn Squash Recipe
Amount Per Serving (1 stuffed squash)
Calories 1971Calories from Fat 1233
% Daily Value*
Fat 137g211%
Saturated Fat 74g463%
Trans Fat 4g
Polyunsaturated Fat 9g
Monounsaturated Fat 45g
Cholesterol 343mg114%
Sodium 1993mg87%
Potassium 1593mg46%
Carbohydrates 158g53%
Fiber 6g25%
Sugar 99g110%
Protein 32g64%
Vitamin A 3979IU80%
Vitamin C 28mg34%
Calcium 633mg63%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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