Time 50m Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces. Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes. Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.
Time 1h10m Yield 2 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil. Bake in preheated oven for 60 minutes, or until squash is very tender.
More about “autumn stuffed acorn squash recipes”
Time 1h Yield 4 servings. Number Of Ingredients 11 Steps:
Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.
