Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, maple sausage stuffed acorn squash. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Maple Sausage Stuffed Acorn Squash is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Maple Sausage Stuffed Acorn Squash is something that I have loved my entire life.
Browse Products & Get Recipes Ideas That Are Quick & Easy. Coat the rims of the squash with syrup. Fill the halves with sausage mix, gently packing it in, until mounded over the rims of the squash. Drizzle remaing syrup over sausage mix and squash.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook maple sausage stuffed acorn squash using 15 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Maple Sausage Stuffed Acorn Squash:
- Get 2 each Acorn Squash
- Make ready 1/4 cup real maple syrup
- Prepare Filling Mix
- Take 16 oz Ground Pork Sausage
- Make ready 1/2 cup White Onion, chopped
- Take 1 medium Empire Apple, chopped
- Take 1/2 cup button mushrooms, chopped
- Take 1/3 cup Chopped mixed bell peppers
- Get Seasonings
- Prepare 1/2 tbsp salt
- Take 1/2 tsp black pepper
- Prepare 1/2 tsp dried basil
- Make ready 1/4 tsp dried parsley
- Take 1/4 tsp garlic powder
- Get pinch dried thyme
They are the perfect recipe to celebrate fall! Fall is in the air and all the warm and cozy spices and flavors are coming out of the kitchen these days. In small bowl, add the melted vegan butter and maple syrup. Stir to combine and brush liberally over the squash and into the center.
Steps to make Maple Sausage Stuffed Acorn Squash:
- Preheat oven to 350.
- Preheat pan on stove top to medium heat.
- Slice Acorn Squash in half lengthwise. Remove any remnant of the stem/vine before attempting to cut the squash in half. Protip: You can tap on the back of the knife with a rubber mallet to get it through the squash.
- Scoop out seeds and strings from the center of the squash.
- In preheated pan, sear ground sausage until grease appears.
- Add peppers, onion, mushrooms and apple to sausage, and stir in.
- Season mix with listed seasonings, and 2 tbsp of maple syrup.
- Reduce heat to low-high and let simmer until sausage is mostly browned and peppers, onion and apple are tender.
- While sausage mix is simmering, trim the bottom of the acorn squash just enough so they sit flat. Lightly stab the meat of the squash with a sharp knife, ensuring not to puncture the outer skin.
- Arrange in a 9x13 baking dish and fill the bottom of the dish with water to 1/2 inch deep.
- Divide remaing syrup, except for 4 tbsp, into the hollow of the squash halves. Coat the rims of the squash with syrup.
- Fill the halves with sausage mix, gently packing it in, until mounded over the rims of the squash.
- Drizzle remaing syrup over sausage mix and squash.
- Bake in oven for 45-50 minutes, until sausage mix is fully browned and squash is fork tender.
- Enjoy!
In small bowl, add the melted vegan butter and maple syrup. Stir to combine and brush liberally over the squash and into the center. Season with a sprinkle of salt and pepper. Then place the squash in large nonstick or lined baking pan and fill the squash with the cornbread stuffing. Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree.
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