![]() ![]() Sprinkle with additional Parmigiano Reggiano and drizzle with additional extra-virgin olive oil, as desired. Drizzle with a little more olive oil and roast until lightly browned, about 15 minutes. Top with the bread crumbs and the Parmigiano Reggiano. Stuff the sausage mixture into the hollowed squash halves and return to the baking sheet. Season to taste with salt and black pepper. Add the sausage mixture and stir to incorporate the squash. When the squash are cool enough to handle, scoop the flesh into a large bowl, leaving 1/2 inch of flesh attached to the skin to help retain each squash’s shape. Stir in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the apples, sage and garlic, and cook until aromatic, about 1 minute. Add the onion and celery and cook until softened, about 5 minutes. When the oil is shimmering, add the sausage and cook, stirring frequently and breaking up any large pieces with a wooden spoon, until cooked through, 6 to 8 minutes. While squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Liberally season with salt and black pepper and roast until the squash are fork tender and the edges have started to curl, about 40 minutes. Yes but note that the cooking times listed in the recipe below assume that both the acorn squash halves and sausage and rice stuffing are already hot when. Drizzle 3 tablespoons of the olive oil over the flesh of the squash. Place the squash halves on a baking sheet cut-side up. Kosher salt and freshly ground black pepperĤ links hot Italian sausage, casings removed (see note)ġ Granny Smith apple, peeled and cut into 1/2-inch piecesġ/2 cup grated Parmigiano Reggiano, plus more for serving Instructions Total time: 1 hour and 50 minutes IngredientsĦ tablespoons extra-virgin olive oil, plus more for serving Use vegetable broth instead of chicken broth. We particularly like shiitakes here, but you could also use a mixture of wild mushrooms or cremini mushrooms, cooked until all of their liquid has evaporated. If you’d like to make a vegetarian version of this dish, you can substitute 1 pound of mushrooms, sauteed in butter. Mixing most of the softened squash with the remaining stuffing ingredients better integrates the flavors throughout the entire dish. To help achieve this, scoop out all but a half-inch of the flesh of the roasted squash. Add in the onion, celery, garlic, salt, and pepper. Sprinkle with parsley and serve warm.The key to perfectly stuffed squash is having the correct ratio of squash to filling. While the squash cooks, add sausage into a cast iron skillet over medium heat and brown for about 5 minutes, breaking it up into small chunks. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. 2 acorn squash, halved and seeded3 tablespoons extra-virgin olive oil, divided pound pork sausage cup onion, diced cup celery, finely diced1 clove garlic, minced teaspoon red pepper. ![]() Taste and season with salt and pepper if needed. Cook until the sausage is done and the vegetables are tender.Īdd the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. While cooking, break the sausage into bits like ground meat with a wooden spoon. Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.įor the filling: In a large pan on medium-high heat, add the olive oil and sausage. Lower the oven temperature to 350 degrees F. Cut the squash in half lengthwise scoop out and discard the seeds and membranes. ![]() Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Place the squash on a baking sheet flesh-side up and rub with the olive oil. ![]() For the squash: Preheat the oven to 400 degrees F. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |