stuffed squash
I saw Laurie Sanders recipe of Acorn Squash with sausage filling, it looked so good and I had a fresh Acorn Squash out of the garden so I thought I would try it. But I had some other ingredients in the frig. and garden so I started to add to it using her directions. I am going to use this same filling recipe on Butter Nut, Butter Cup, Zucchini, and other types of squash
prep time
30 Min
cook time
45 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 acorn squash
- 4 strips of bacon
- 1 granny smith apples
- 1 med. sweet onion
- 1 stalk celery *
- 2 cups spinach or kale
- 1/2 pound sweet and hot italian sausage mix *
- 1/2 cup panko bread crumbs *
- 4 tablespoons brown sugar
- 1/2 cup cilantro
- 1 medium tomato
- 1 medium pepper (i used hungarian)
- 1/2 cup cheddar cheese
- 1/2 cup mushrooms
How To Make stuffed squash
-
Step 1Preheat oven to 400'F cut squash in half length wise. Butter Nut squash will have to be hollowed out along length some. Scoop out seeds. Use olive oil and rub cut surfaces and sprinkle with salt. Place face down on parchment paper and bake 35 min.
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Step 2In a skillet brown the bacon and set aside to cool to eventually crunch into pieces. Add the sausage, diced: celery, onion, apple, pepper, mushrooms to skillet and cook until sausage is browned and others are some what softened add the crumpled bacon to the pan then add the spinach and cilantro to pan to wilt. Remove from heat, add and mix in the bread crumbs and brown sugar.
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Step 3When the squash has cooked for 35 minutes add the mixture into the squash, pack down a bit and heap up a little. Add the tomatoes and cheese. Put back into 400'F oven for another 10 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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