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How To make Apple Filled Squash Halves
2 ea Acorn Squash; Md
1 lb Lean Ground Beef
1 1/2 t Salt
1/2 t Cinnamon
2 c Apples; Pared & Chopped,2 Lg
1/4 c Raisins
1 x Salt
4 tb Brown Sugar; Packed
2 tb Margarine Or Butter; Melted
Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot. NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef.
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Recipe Apple-Stuffed Squash
Recipe - Apple-Stuffed Squash
INGREDIENTS:
-1 medium acorn squash, halved and seeded
●1/4 teaspoon salt
●1 medium tart apple, thinly sliced
●1 tablespoon raisins
●2 tablespoons butter or margarine
●2 tablespoons brown sugar
●1/2 teaspoon ground cinnamon
●1/4 teaspoon ground nutmeg
Sausage and Apple Stuffed Acorn Squash
Sausage & Apple Stuffed Acorn Squash Recipe
Get the full recipe here: Here's a satisfying and comforting recipe for Stuffed Acorn Squash - perfect to serve on a chilly winter or fall night. Enjoy the flavors of the season, in addition to a nice serving of protein and fiber, all in a convenient and simple to make meal. Enjoy!
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Baked Stuffed Acorn Squash Recipe
Hi Guys, today I'll show you How to Make Baked Stuffed Acorn Squash. This is a perfect fall recipe using Acorn Squash and Apples along with nuts, cranberries and herbs. It's healthy, vegetarian and filling enough for a meal.
LINK to Baking Dish:
LINK to Y Peeler:
Ingredients
Acorn Squash - 1
Yellow Onion - 1/2 of a medium onion
Apples - 2 cups chopped or 2 medium
Nuts - 1/4 cup
Cranberries or Raisins - 1/4 cup
Cheese - 1/2 cup
Thyme/Sage or other herbs
Butter
Nutmeg - 2 pinches
Maple-Roasted Acorn Squash #shorts
Acorn squash roasted with maple cinnamon butter is so comforting in the winter months. It’s a sweet and savory side dish that is simple enough for a weeknight with Roast Chicken and stunning on a holiday table alongside a Juicy Roast Turkey.
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Sausage Stuffed Acorn Squash
Call it stuffing or dressing, these Savory Stuffed Acorn Squash have a sausage, sourdough bread stuffing loaded with pecans and cranberries that doesn’t need a holiday to be eaten.
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Ingredients
4 slices of sour dough bread toasted and cubed (See Note 1)
2 acorn squash halved and seeded
1/2 lb sausage meat See Note 2
1 tbsp olive oil
1/2 medium onion chopped
2 celery ribs chopped
2-3 fresh sage leaves chopped (see Note 3)
1/2 tsp ground thyme
1/2 tsp dried parsley
pinch of salt
pinch red pepper flakes
2 eggs medium size
1 1/2 cups low sodium chicken stock
1 cup fresh cranberries
1/2 cup pecans chopped
2 tbsp maple syrup divided
Instructions
Preheat oven 425°F. Using a sharpened kitchen knife, cut the acorn squash in half vertically starting at tip down to the stem. Scoop out the seeds and discard. Rub oil all over squash and salt and pepper the cut sides. Place cut side up on lined baking sheet and bake for 40 minutes or until fork tender. Remove from oven and allow to cool.
Toast the sourdough bread slices and then cube, set aside.
In a large skillet over medium-high heat and the oil, sausage meat and start to brown, 4 minutes. Add the onion, celery, herbs, red pepper flakes and salt to taste. Cook for another 6 minutes. Remove from skillet and add to large bowl to cool.
When sausage mixture is cool enough to handle add the bread, eggs and chicken stock. Toss to coat evenly. Add the cranberries and pecans and mix.
Divide stuffing mixture evenly between each squash half and press down gently to mold in cavity. Drizzle with maple syrup and bake for another 15-20 minutes, and tops are golden brown and crispy.
Notes
1. I place the bread in the toaster and then cube it... easy.2. I used half (8 ounces) of Jimmy Dean Regular pork sausage. There's also the Spicy HOT version, but this is fine.3. Substitute 1/2 teaspoon of ground sage if fresh isn't available.
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