Acorn Squash With Sweet Spicy Sausage Food

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ACORN SQUASH WITH SWEET SPICY SAUSAGE



Acorn Squash with Sweet Spicy Sausage image

This simple recipe combines the sweetness of winter squash and brown sugar with spicy turkey sausage, all served right in the squash shell. It is an unexpected -- yet delicious and beautiful -- combination!

Provided by CarolynWG

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h20m

Yield 8

Number Of Ingredients 4

2 acorn squash, halved and seeded
2 tablespoons olive oil
1 ½ pounds spicy turkey sausage, casings removed
1 cup brown sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the squash halves face-down in a baking dish in 1 inch of water and bake until flesh is tender, about 45 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat; cook the sausage in the oil until brown, breaking the meat into small pieces as it cooks; set aside.
  • Once the squash halves are tender, discard the water. Generously sprinkle brown sugar into the cavity of each squash half, reserving about 1/4 cup for later use. Fill the squash halves with the browned sausage, and top with the reserved brown sugar. Return squash to the baking dish and bake until the sugar begins to melt, about 15 minutes.

Nutrition Facts : Calories 343.2 calories, Carbohydrate 45.2 g, Cholesterol 64.2 mg, Fat 12.1 g, Fiber 5.5 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 1012.7 mg, Sugar 31.1 g

SAUSAGE-STUFFED ACORN SQUASH



Sausage-Stuffed Acorn Squash image

Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 cup chopped onion
1 cup fresh spinach, finely chopped
1/2 cup dried cranberries
1-1/2 cups soft bread crumbs
1 large egg
2 tablespoons 2% milk

Steps:

  • Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

Nutrition Facts : Calories 485 calories, Fat 23g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 843mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 5g fiber), Protein 25g protein.

SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH



Sunny's Italian Sausage-Stuffed Acorn Squash image

Provided by Sunny Anderson

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

2 acorn squash, halved through the stem to the base and seeds removed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 links (8 ounces) spicy Italian sausage, casings removed
1/2 cup chopped red onions
1/4 teaspoon hot Hungarian paprika
1/4 teaspoon pumpkin pie spice
6 fresh sage leaves, finely chopped
1 stalk celery, finely chopped
1 red bell pepper, seeded and finely chopped
Kosher salt and freshly ground black pepper
1/2 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped walnuts
1/4 cup dried cranberries, finely chopped
Chopped fresh parsley, for garnish

Steps:

  • For the squash: Preheat the oven to 400 degrees F.
  • Place the squash on a baking sheet flesh-side up and rub with the olive oil. Season liberally with salt and pepper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Allow to cool until easy to handle.
  • Lower the oven temperature to 350 degrees F.
  • Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.
  • For the filling: In a large pan on medium-high heat, add the olive oil and sausage. While cooking, break the sausage into bits like ground meat with a wooden spoon. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Cook until the sausage is done and the vegetables are tender.
  • Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm.

ACORN SQUASH WITH SAUSAGE



Acorn Squash with Sausage image

I usually see sweet recipes for acorn squash. I like this one because it uses the squash as a main dish. This is warm and filling, perfect for an autumn day. This recipe came from Colorado Collage.

Provided by Sisty Gin

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 large acorn squash, halved and seeded
2 tablespoons canola oil
1/2 medium onion, peeled and chopped
1 cup fresh mushrooms, sliced
1/4 cup red bell pepper, chopped
1 teaspoon garlic, minced
1 lb sweet Italian turkey sausage
1 slice Italian bread, cubed (about 1 oz)
black pepper, freshly ground
2 tablespoons parmesan cheese, freshly ground,divided

Steps:

  • Put squash halves, cut side down, in microwave-safe dish.
  • Add 1/4 inch water.
  • Cover with plastic wrap.
  • Cook on high for 15-20 minutes or until tender when pierced with fork.
  • (Or bake in 350 degree oven for 50-60 minutes.) In large skillet, heat canola oil over medium heat.
  • Add onion and mushrooms.
  • Cook 5 minutes.
  • Add bell pepper and garlic.
  • Cook 1 minute.
  • Remove from skillet with slotted spoon.
  • Drain on paper towels.
  • Discard drippings.
  • In same skillet, brown and crumble sausage over medium-high heat.
  • Drain.
  • Add onion mixture and bread cubes.
  • Season with pepper to taste.
  • Reduce heat to medium.
  • Cook 3 minutes, stirring occasionally.
  • Remove squash from microwave, carefully removing plastic wrap.
  • Turn squash cut sides up.
  • Spoon 1/4 of sausage mixture into each squash half.
  • Top with parmesan.
  • Serve immediately.

ACORN SQUASH STUFFED WITH SAUSAGE AND SOUR CREAM



Acorn Squash Stuffed With Sausage and Sour Cream image

Make and share this Acorn Squash Stuffed With Sausage and Sour Cream recipe from Food.com.

Provided by CookingONTheSide

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

2 medium acorn squash (baked at 350 degrees for 45 minutes)
1 lb sausage (make it spicy or sweet)
1 1/2 tablespoons butter
1/2 cup sour cream
2 cups mushrooms, sliced
2/3 cup chopped onion

Steps:

  • Cook sausage, onion and mushrooms in butter in skillet.
  • When squash is done baking and cooled slightly, cut in half and scoop out seeds.
  • Add sour cream to sausage mixture.
  • Stuff squash with sausage mixture.
  • Place in baking dish. Return to oven and bake for 20 minutes at 350 degrees.

SPICY STUFFED ACORN SQUASH



Spicy Stuffed Acorn Squash image

I absolutely love acorn squash, but find most recipes for it to be much too sugary for me; after all, the acorn squash is naturally sweet on its own. This recipes adds no sugar--only a little apple juice for sweetness--and uses coriander, curry and a bit of cayenne to compliment the flavor of the squash. Yum! From The Vegetarian Gourmet.

Provided by Serah B.

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

2 small acorn squash, cut in half, seeded
1 cup cooked brown rice
1/2 cup breadcrumbs, soft whole grain
2/3 cup low fat cottage cheese
1/4 cup raisins
1 medium granny smith apple
1/4 cup onion, finely chopped
1/16 teaspoon cayenne (or to taste)
2 teaspoons curry powder
1 teaspoon coriander
3 tablespoons apple juice concentrate
4 teaspoons apple juice concentrate, reserved for top
1 pinch coriander, reserved for top

Steps:

  • Place halves of acorn squash, cavity facing down, in a 9x13-inch baking pan with 1/2 inch of water. Bake 350 oven for 30 minutes or until squash is tender when center is pierced with a fork.
  • While squash is baking, mix together the next 10 ingredients.
  • Stuff the squash halves.
  • Pour 1 tsp apple juice over each, sprinkle with coriander, and bake in 350 oven for approximately 25 to 30 minutes or until hot and light brown on top. Serves 4.

Nutrition Facts : Calories 312.3, Fat 2.4, SaturatedFat 0.8, Cholesterol 3, Sodium 265.8, Carbohydrate 66.4, Fiber 6.4, Sugar 17.8, Protein 10.5

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Top Asked Questions

How to cook acorn squash with sausage?
Fill the squash halves with the browned sausage, and top with the reserved brown sugar. Return squash to the baking dish and bake until the sugar begins to melt, about 15 minutes. Roasted acorn squash stuffed with spicy sausage and leftover rice.
How do you cook squash and sausage together?
Place the squash halves face-down in a baking dish in 1 inch of water and bake until flesh is tender, about 45 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat; cook the sausage in the oil until brown, breaking the meat into small pieces as it cooks; set aside. Once the squash halves are tender, discard the water.
What to serve with acorn squash?
In addition to being a stellar weeknight main, this sausage stuffed acorn squash with apples and mushrooms is special enough to serve as an extra hearty side at a holiday meal. For a more standard sized acorn squash side dish, try these brown sugar and pecan Baked Acorn Squash Slices.
How to bake squash in the oven?
Generously sprinkle brown sugar into the cavity of each squash half, reserving about 1/4 cup for later use. Fill the squash halves with the browned sausage, and top with the reserved brown sugar. Return squash to the baking dish and bake until the sugar begins to melt, about 15 minutes.

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