Ooh – sidenote! I only used 8 ounces of ground turkey sausage for this recipe, but we packaged it in 1-pound portions when we froze it. So, there we have it! My very favorite fall dinner. You could sure put it in there if you wish, I will still like you. ![]() I also considered celery, but I actually kind of shy away from celery. You could also add dried cranberries and/or chopped walnuts into the stuffing if you’d like. We served it with some Cranberry Rum Sauce that I made, which tasted delicious but kind of made the plate look like Halloween. Bake for 30 minutes or so, until heated through and the stuffing is starting to get brown and a little crunchy on top. Now, you are ready to put the squash back in the oven – uncovered at 350 degrees this time. Depending on the size of your squash, you may not need the full box of Stove Top. When done with that, top each squash half with some stuffing mixture. ![]() When you have all of the squash mixed into your vegetable, meat, and rice mixture, at this point, stuff the mixture back into the squash shells. It makes it easier to eat and combines the flavors better, I think.ĭon’t do anything with the stuffing just yet. I like to do it this way, similar to how you make twice-baked potatoes. Once it’s cool enough to touch, remove the squash from the skins and mix the squash into your other mixture. Leave the oven on at this point, but turn it down to 350 degrees – we will use it again in a minute. When the squash is done, remove it from the oven to cool. When the vegetables are done, remove from heat and at this point, you can stir your sausage back in and also add the rice. In the same pan, I cook the onion, Swiss chard, mushrooms, sage, and garlic. The Swiss chard and fresh sage were from our garden – yet another reason I love summer!įor this recipe, we used some of my husband’s homemade wild turkey sausage, but you could use any sausage of your choice.įirst, I brown the sausage in a 12-inch cast-iron pan until it is nearly done, then remove it from the pan to rest on a plate. I also dice my yellow onion, mushroom, Swiss chard, fresh sage, and garlic clove. I like to use Stove Top Low Sodium Chicken Stuffing Mix, but you can use whatever stuffing mix or recipe you like. While the squash is cooking, I also cook wild rice in a saucepan and prepare some stuffing in another saucepan. Then, I put the squash halves on a parchment-lined baking sheet, drizzle them with a bit of olive oil and a little salt, cover them with tinfoil, and bake at 400 degrees for 45-60 minutes until they are fork-tender. Once the squash is successfully halved, I use a grapefruit spoon with serrated edges to scoop the seeds out. Be careful with this part – the squash is awkward and hard. I outline the ingredients and directions fully in the recipe below, but basically first I get a cutting board and a sharp knife and cut the acorn squash in half. Lucky for us, some Minnesota farmers have it figured out, so the acorn squash we stuffed was delicious! About the Meal: Stuffed Acorn Squash She has some beehives on the farm from Adee Honey Farms, and I don’t know if the extra bees cause our squash cross-pollination, or what exactly the issue is. One year we had a gourd variety mix with some of our squash and didn’t realize until we had dinner ready that gourds don’t really ever cook to be tender, nor do they taste like anything. We plant a lot of our squash and melons out at my mom’s farm because we don’t have space in our yard for the wandering vines.Įvery year we end up with a few mystery varieties – sometimes they are edible, sometimes not really. We tried one, and it is edible but not quite exactly like regular acorn squash. They are these really pretty green and white squash. It turns out, the acorn squash in our garden actually cross-pollinated with something. I bought a couple of acorn squash at the grocery store from a local Minnesota farmer and used those for this stuffed squash dinner. ![]() ![]() Pumpkin spice coffee, pumpkin muffins, pumpkin walnut pancakes … give me pumpkin everything! Fall Flavors: Pumpkin and SquashĪs far as fall flavors go, I’m a “pumpkin spice” everything kinda gal. But, you take what comes, and since it’s October I finally embraced fall a bit and made some stuffed acorn squash for dinner. I’m not a huge fan of snow, shovels, ice, and cold. I love summertime, sunshine, water, fresh tomatoes, and eating lunch on the patio. For more information, visit my Disclaimer Policy.
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