Sunday, November 16, 2014

Stuffed Acorn Squash Recipe is Perfect for Fall

Now that we're slowly settling into our new home in Portland, I'm happy that I have plenty of opportunities to cook - no less with delicious, seasonal ingredients.  Exploring nearby markets, I've been keeping a close eye on seasonal squash and decided to improvise this easy and tasty stuffed acorn squash recipe.  You don't need too many ingredients and it cooks in just about 45 minutes, which is relatively quick for a weeknight dinner.

Stuffed Acorn Squash Recipe (serves 2)

1 medium acorn squash
3 links of uncooked chicken sausage
1 small red onion, chopped
Handful of dried cranberries
Shredded smoked mozzarella cheese (2 small handfuls)
Salt and pepper to taste
Olive oil

Preheat oven to 425 degrees.
Cut the acorn squash in half and drizzle the inside with olive oil and sprinkle with salt and pepper.  Bake for 30-40 minutes skin side down until tender inside.

In the meantime, sautee the onions together with the chicken sausage, breaking it apart.  Season with salt and pepper.

Remove the acorn squash out of the oven and let it sit for about 5 minutes.  Stuff with the chicken sausage mixture and then also dot with dried cranberries and the shredded cheese.  Bake for an additional 10 minutes or until the cheese melts and gets golden.

Enjoy with a glass of white wine or a tall glass of Pilsner.

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