Roasted Acorn Squash with Italian Sausage Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 Tablespoons EVOO, plus more for the dish 2 Acorn squash, halved, seeds removed Kosher Salt 1 small onion, finely chopped 2 cloves of garlic, finely chopped 1 Cubanelle pepper, cut into small pieces 12 ounces loose sweet Italian sausage (and/or spicy Italian sausage) 2 slices multigrain bread, toasted and crumbled (or substitute Panko breadcrumbs) 2 tomatoes, diced 1 large egg, lightly beaten 1/2 cup grated Parmesan cheese 2 teaspoons fresh oregano, finely chopped (or substitute dried)
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Directions: |
Directions:- Preheat oven to 450º. - Oil a 13 x 9 inch baking dish. - Coat squash with 3 tablespoons of oil, sprinkle with salt and pepper and place cut-side down in the baking dish. - Cover tightly with Aluminum foil. - Bake until squash is soft, but still holds its shape, about 45 minutes. - Let cool slightly. - Scoop out 3 tablespoons of squash from each half to enlarge cavity for stuffing and put in a bowl. - Lower oven to 350º. - Add remaining oil to a skillet over medium-high heat. - Add onion and pepper and cook until soft. - Add garlic and cook. - Add Italian sausage and cook until meat is brown. - Remove from heat and let cool slightly. - Stir in bread or breadcrumbs, tomatoes, egg, 1/4 cup of Parmesan cheese, oregano and 1-1/2 teaspoons of salt. - Divide filling among the squash and top each with more Parmesan cheese and breadcrumbs. - Bake until squash is cook through, about 15 minutes. - Remove and top with more Parmesan cheese and serve |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:2 hours |
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Personal
Notes: This is a fabulous and tasty fall dish. I made it for my family and they truly enjoyed it! It truly is yummy!
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