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| Autumn Stuffed Acorn Squash |
"I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August!"
Ingredients :
- 2 acorn squash, halved and seeded
- 1 1/2 teaspoons dark brown sugar
- 1/4 teaspoon ground cinnamon
- salt and ground black pepper to taste
- 1 tablespoon butter, cut in small pieces
- 1 (16 ounce) package maple-flavored breakfast sausage
- 1 cup cooked wild rice
- 1/2 cup dried cranberries
- 1/4 cup chicken stock
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 50M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
- Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
- Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.
Notes :
- If maple-flavored sausage is not available, use regular flavor sausage and add 1 tablespoon maple syrup to sausage during cooking.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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