Autumn Stuffed Acorn Squash recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Ingredients
- 2 acorn squash, halved and seeded 1 ½ teaspoons dark brown sugar ¼ teaspoon ground cinnamon salt and ground black pepper to taste 1 tablespoon butter, cut in small pieces 1 (16 ounce) package maple-flavored breakfast sausage 1 cup cooked wild rice ½ cup dried cranberries ¼ cup chicken stock
Nutrition Info
- 505.9 caloriescarbohydrate: 49.3 gcholesterol: 72.6 mgfat: 27.7 gfiber: 5.3 gprotein: 19.1 gsaturatedFat: 10.4 gservingSize: -sodium: 1084.9 mgsugar: 16.7 gtransFat: : -unsaturatedFat: : -
Directions Autumn Stuffed Acorn Squash
Directions
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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.