Garnish with more fresh thyme leaves and black pepper before serving. Bake for 12 to 15 minutes or until the cheese is melted and everything is warm throughout. Sprinkle with the remaining 1/2 cup fontina. Step 5 Flip the squash cut-side up and divide the filling among each squash half.Let simmer for a couple of minutes then remove from the heat. Stir in 1/2 cup fontina cheese until well combined. Step 4 Stir in the cooked rice and heavy cream.Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes. Add the mushrooms, onion, garlic, thyme, salt, and pepper. Step 3 Add the remaining 1 tablespoon of oil to the skillet.Transfer the sausage-sage mixture to a bowl. Cook until fully browned, breaking up the sausage with the back of a spoon as it cooks, about 10 minutes. Add the sage and cook for 30 seconds or until dark green. Step 2 For the filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until very hot.Remove from the oven and reduce the oven temperature to 350☏. Flip each half over, placing them cut side down, and continue to roast for 15 minutes or until very tender. Brush with olive oil and sprinkle generously with salt and pepper. Carefully cut the squash in half, through the stem. 1/5 pound Acorn squash, halved and seeded1/5 tablespoon Extra virgin olive oil0.07 cup Whole milk1/5 Large Eggs, Lightly Beaten1/10 tablespoon Finely chopped shallot1/10 teaspoon. Step 1 For the squash: Preheat the oven to 400☏.Bake in the preheated oven for 45 minutes. Add squash and onions and cook until tender. Melt 2 tablespoons of butter in medium skillet or saute pan over medium-low heat. Add sugar, butter, evaporated milk, eggs, and vanilla mix well. Preheat your oven to 350 degrees Fahrenheit. This is truly a knife and fork kind of meal! Preheat the oven to 350 degrees F (175 degrees C). It also helps maintain the structural integrity of the the adorable edible bowl that is stuffed acorn squash. Using a sharp knife, cut the acorn squash in half lengthwise.
#BAKE ACORN SQUASH CASSEROLE SKIN#
Cooked greens, like kale or spinach, also work nicely.Īcorn squash is a smaller winter gourd, and when cooked, the skin becomes incredibly tender and actually enjoyable to eat. Place the whole acorn squash on a cutting board. In other words: Have fun! Any combination of rice (or other whole grain), ground meat, and cheese works extremely well. Treat acorn squash just as you would stuffed peppers or stuffed zucchini. Roasting the acorn squash before you stuff it ensures the squash gets cooked through just make sure it roasts until it's very tender. Once the squash is stuffed, it only goes back into the oven to melt the cheese and get the whole dish nice and hot, so it's important to make sure the squash is completely cooked beforehand. How do you know when acorn squash is done cooking? Then, you'll need to roast them until tender before stuffing them with the filling. Simply cut each squash in half and scoop out all of the seeds and stringy bits. How do you prep acorn squash for stuffing it?Īcorn squash is easy to prepare, because you don't have to peel the skin. What more could you want in a cozy fall dinner?
This family meal features acorn squash halves that are roasted until tender and then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. The best and most classic preparation, though? Stuffed acorn squash. This type of squash has a subtle and buttery sweetness pairs well with sage and thyme, and because its thin skin is edible, it's easier to work with than butternut squash. I flavored the dish with orange juice and zest, as well as maple syrup.Though butternut squash recipes tend to get more attention in the fall, acorn squash recipes are equally deserving of the spotlight. I made it with acorn squash because acorn squash is more nutty than other squashes which I thought would compliment the praline and also be a bit more conservative on the carb side compared with the potato counterpart. I transformed a Sweet Potato Casserole recipe from an old Country Living magazine that my friend picked up at a vintage shop. This recipe for Roasted Squash Casserole with Maple Nut Praline is a lighter and more modern take on the Sweet Potato Casserole that many of us grew up loving. I use bright and colorful veggies with nuts and a little less cheese and sugar than most. Most of my Thanksgiving Side Dishes are on the healthy side. And it doesn’t have to be heart burn inducing. It’s less about the turkey (though I do have an amazing turkey recipe) and really all about the rich, cheesy, buttery, sweet or savory baked casseroles or for more modern term, veggie sides. GASP!!! Or maybe you’re on her side (which is okay…I guess) but isn’t that why so many folks love Thanksgiving. I recently had a friend tell me she didn’t like Thanksgiving because of all of the casseroles.
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