Stuffed Acorn Squash Casserole | A perfect dinner of side dish for Thanksgiving!
Rather than stuffing all the components that traditionally go into stuffed acorn squash, this recipe achieves the best of both worlds. A combination of quinoa, sausage, cranberries, and cheese are combined with chunks of acorn squash to create the perfect casserole. It’s perfect for any fall day and special enough for the Thanksgiving table!
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INGREDIENTS
For the squash:
- 2 large acorn squash
- 2 tbsp neutral oil
- 1 tsp salt
- 1/2 tsp black pepper
For the casserole:
- 1 cup quinoa
- 2 cups vegetable stock
- 1 medium onion, diced
- 3 ribs celery, diced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 tbsp minced fresh sage
- 1 lb ground sausage
- 1 tbsp lemon juice
- 1/2 cup roasted pumpkin seeds
- 1/2 cup dried cranberries
- 4 oz feta cheese, crumbled
- 2 oz Parmesan cheese, grated
INSTRUCTIONS
- Preheat oven to 425°F. Cut each acorn squash in half lengthwise and scoop out the seeds. Slice the squash into ½-inch pieces and cut it into half again. Place the squash on two parchment-lined baking sheets. Drizzle with oil, rubbing the oil around the squash to coat evenly. Sprinkle with salt and black pepper and place in the preheated oven. Roast until the squash is deep brown and caramelized, 24-28 minutes. Once the squash is roasted, remove the baking sheets from the oven and turn the heat down to 375°F.
- In a 2-quart saucepan, bring the vegetable stock to a boil. Add the quinoa, cover, and simmer until the quinoa has absorbed the stock and becomes light and fluffy, 20 minutes. Once the quinoa is cooked, remove the saucepan from the heat and set aside.
- Heat 2 tbsp neutral oil in a large skillet over medium heat. Add the onion, celery, salt, and black pepper. Sauté until the onion and celery are softened, 6-8 minutes. Add the garlic, sage, and thyme leaves. Stir to warm the garlic and add the sausage. Break the sausage into small bite-sized pieces and cook until it browns, 8 minutes. Once the sausage is cooked, remove the skillet from the heat.
- Add the quinoa, lemon juice, pumpkin seeds, dried cranberries, and feta cheese to the sausage mixture and stir. Add half of the roasted squash to a greased 9×13 baking dish. Pour the filling mixture over the squash in the baking dish and top with the remaining roasted squash. Stir and arrange the squash into the filling and sprinkle the Parmesan cheese. Place in the 375°F oven and bake until warmed through, 24-30 minutes.
#dinner #Thanksgiving #sidedish #recipe
Learn To Cook: How To Make Butternut Squash Gratin
BUTTERNUT SQUASH GRATIN RECIPE:
If you’re looking for the ultimate autumn comfort food, look no further than this butternut squash gratin!
Check out more from LearnToCook.com at
Ingredients:
2 small butternut squash, peeled and cut into 1 inch cubes
3 tbsp butter
1 medium onion, small diced
1 1/2 tbsp fresh thyme, chopped
¼ tsp ground nutmeg
1 cup chicken broth
2/3 cup cream
½ cup grated gruyere
¼ cup grated white cheddar
¼ cup breadcrumbs
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Directions
1. Preheat the oven to 400F.
2. Place squash on a baking sheet and bake until fork tender, about 10 minutes.
3. In a large sauce pan, heat 2 tablespoons of butter. Add in the onions and sweat until translucent. Add in thyme and cook an additional minute until fragrant. Add in the squash, nutmeg, a pinch of salt and pepper and cook for about 2 minutes, stirring frequently. Add in the broth and cook until it’s mostly absorbed. Then add the cream and cook until thickened, about 3 minutes. Remove from heat.
4. In a small saucepan heat the last tablespoon of butter, then add the parsley and breadcrumbs and toss until everything is mixed together. Set aside.
5. Transfer the squash mixture to a baking dish, top with the bread crumbs and then both of the cheeses. Bake for about 30 minutes or until browned. Let rest for a couple minutes before serving.
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Special Thanks:
Talent: Lauren Nolan of
Shot and edited by: Matt Rice
Royalty Free Music courtesy of Audio Network titled: Butternut Squash byTerry Devine-King / Steve Levine
Maple Pecan Butternut Squash Casserole
This butternut squash casserole is simple to make and topped with 3-ingredient maple glazed pecans! It's a delicious alternative to sweet potato casserole!
Get the full recipe here:
This post was sponsored by Taylor Farms, but all opinions are my own.
Easy Roasted Acorn Squash Ideas
Roasting acorn squash and topping it these two delicious ways, makes a great Thanksgiving side dish! Acorn squash is a versatile winter squash that roasts easily and can be served in a variety of ways. The first one gets loaded with creamy ricotta, toasted hazelnuts, and honey. The other gets shaved Parmigiano Reggiano cheese and fried sage leaves. I hope you enjoy both these versions of acorn squash! Make sure to check out the stuffed acorn squash with Italian sausage, apples, and Pecorino Romano cheese below.
APPLE AND SAUSAGE STUFFED ACORN SQUASH
INGREDIENTS
3 medium acorn squash - half cut into half-round slices, half cut into boats
1/4 cup olive oil - for roasting plus more for frying sage leaves
2 teaspoon kosher salt
1 teaspoon black pepper
2 ounces Parmigiano Reggiano - shaved
20 sage leaves - fried
1- 1.5 cups ricotta
1/4 cup hazelnuts - chopped and toasted
3 tablespoons honey
INSTRUCTIONS
1. Cut half of the acorn squash into half-round slices and the other half into boats or cantaloupe style slices.
2. Toss the acorn squash with a 1/4 cup of olive oil and 2 teaspoons salt and 1 teaspoon pepper.
3. Roast the acorn squash, flesh sides down, on parchment paper-lined (or lightly oiled) baking sheets for 45 - 50 minutes at 400f. Turn the acorn squash at halfway point.
4. After roasting let the acorn squash cool for 10-15 minutes before topping with ricotta.
5. Fry sage leaves in a 1/4 cup of olive oil for 10-15 seconds.
6. Toast hazelnuts for 5-7 minutes or until fragrant over low heat.
7. Top the boat-shaped slices with 2-3 tablespoons of ricotta. Sprinkle hazelnuts into the ricotta and finally drizzle with honey.
8. Top the half-round slices with the fried sage leaves and the shaved Parmigiano Reggiano cheese. Enjoy!
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7 Easy Butternut Squash Recipes | Tastemade Staff Picks
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