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| Autumn Stuffed Acorn Squash |
"I handiest make this recipe in autumn because the flavors are so fall-like. The trace of maple syrup and warm cranberries definitely units it off. This is high-quality enough for employer and pairs splendidly with crusty bread and a full bodied white wine. My hubby begins asking for it as early as past due August!"
Ingredients :
- 2 acorn squash, halved and seeded
- 1 1/2 teaspoons darkish brown sugar
- 1/4 teaspoon ground cinnamon
- salt and floor black pepper to flavor
- 1 tablespoon butter, cut in small pieces
- 1 (sixteen ounce) package deal maple-flavored breakfast sausage
- 1 cup cooked wild rice
- half of cup dried cranberries
- 1/four cup fowl stock
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 50M |
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- Preheat oven to 350 stages F (one hundred seventy five stages C).
- Arrange squash halves, cut-side up, in a roasting pan. Run a fork via the meat of each 1/2, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter portions.
- Bake within the preheated oven till meat is tender enough to puncture with a fork, 30 to 40 mins.
- Heat a large skillet over medium-high heat. Cook and stir sausage inside the warm skillet till browned and crumbly, five to 7 mins; drain and discard grease. Add wild rice, cranberries, and bird stock; cook and stir until rice and cranberries have absorbed the chicken inventory, approximately 5 minutes.
- Spoon the sausage filling into each squash half of. Return crammed squash to oven and bake till flavors have blended, five to ten mins.
Notes :
- If maple-flavored sausage isn't to be had, use everyday taste sausage and add 1 tablespoon maple syrup to sausage throughout cooking.
- Reynolds® Aluminum foil can be used to maintain food moist, cook dinner it flippantly, and make smooth-up less difficult.
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