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Tasty Recipes Autumn Stuffed Acorn Squash

Trying to find recipes Autumn Stuffed Acorn Squash, the site provides recipes Autumn Stuffed Acorn Squash that a person need Listed here are the quality recipes Autumn Stuffed Acorn Squash that will you need

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
  • 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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