![]() Salt and pepper the mixture, taste it and adjust seasoning. Add the spinach and cook, stirring, until the spinach wilts. Add the apples and herbs and continue to cook, stirring until the apples soften. Cook the sausage and stir to break up lumps, about 5-8 minutes until browned. Sausage mixture: Add 1 tablespoon butter and minced garlic to the now empty skillet and cook until just tender, then add all the sausage and increase the heat to medium. Add a little bit of water whenever onions start sticking to the pan to much. Set heat to medium high, add 1 tablespoon butter and cook stirring until deep golden brown, about 10 minutes. Set aside open side up after removing from oven to avoid over*steaming.Ĭaramelizing Onions: Start caramelizing the onions in a medium skillet. Roast for about 20-30 minutes, or until the top of your squash feels tender when pierced with a fork. Meanwhile, make the filling: Heat oil in a skillet. Microwave on high until flesh is fork-tender, 10 to 15 minutes. Place squash, cut-sides down, into a microwave-safe dish. Make the squash: Season squash flesh with salt and pepper, then lightly spray with cooking spray. Roasting acorn squash halves: Preheat your oven to 375 degrees and place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet or skillet. Preheat the oven to 350 degrees F (175 degrees C). This stuffed squash is a real time saver as far as cooking goes! How to roast acorn squash It’s easy enough – you can roast the squash while cooking sausage, apples, spinach and caramelized onions. However it’s very tasty stuffed squash if you make EVERYTHING the same day. This stuffed acorn squash recipe is flexible and can be made ahead completely or you can roast your squash a day ahead and stuff it on the day you are planning to eat it or serve it. Preheat the oven to 350 degrees F (175 degrees C). And if you love spinach – yes, there is spinach here which brings a nice contrast to the sweetness of apples. ![]() This stuffed acorn squash recipe uses a hearty winter squash, that is so abundant in the stores during the winter months, but also available year around as far as the squashes go. We made it while traveling, and even after 2 days in the fridge and 1 full day of travel – stuffed acorn squash was as tasty as before! The final product is extremely delicious dinner and honestly the best stuffed squash I have ever had! It stores and heat up beautifully, by the way. ![]()
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