Autumn Stuffed Acorn Squash Good Recipes

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

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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