The filling steals the show in this recipe. Then, stuff the squash and bake until the quinoa turns golden and develops delicious little crispy bits on top. You can make the quinoa mixture while the squash is in the oven.
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This recipe requires a few steps, but none of them are difficult. Pour yourself a glass of wine and let’s make some stuffed squash! This recipe is simple enough to put together on a relaxed weeknight, too. It’s the perfect option if you’re serving vegetarian and gluten-free eaters. Roasted acorn squash halves topped with herbed quinoa make a delicious holiday-worthy main dish. Bake for another 20-30 minutes or until the squash is tender and the stuffing is done.Is this stuffed acorn squash pretty or what? I’m really excited to share this recipe with you.Add a little butter and top with the stuffing. Flip the squash over and run a fork through the middle making little strings.Place the squash halves open side down on a baking sheet and bake in an oven at 350° F for 15-20 minutes.Add a little olive oil in the middle and use a pastry brush to coat the edges.Cut an acorn squash in half, scoop out the seeds.This could take as little as ¼ cup or as much as ½ a cup. Drizzle with the chicken stock until you get a nice consistency.Add the apple, cranberries, bread, parsley, and butter.Cook until the sausage is cooked through. Continue breaking up the sausage into little crumbles. In a large skillet, add a little bit of olive oil to the bottom of the pan and add the onions, celery and sausage.Let it cool and continue to break it up into fine pieces under a ½″ For the Stuffing: If you do not have the time to do this, break the bread up and put it in the oven on 350 for about 5-7 minutes. NOTE: Break the bread into little pieces and leave out to stale for a few days, breaking it down more and more each day. If you can’t find ground sausage and end up with links, be sure to remove the casing first before cooking.If you can’t then I would grab fresh sage to cook with and omit the dried sage. Try and find sausage that already has sage in it.Otherwise you’ll be in the kitchen longer if you make the stuffing first and we can’t have that. If you decide to do it all in one day I would reverse the recipe below and put the squash in the oven FIRST, then as it’s cooking you can make the stuffing.If you don’t have the time, no worries, it still comes out great. The flavors get a chance to blend together. Again, if you have the time, try and make the stuffing the day before, cover and refrigerate.I’ve found the 1st way results in a better stuffing, but if you don’t have the time, by all means throw it in the oven. You can start a few days ahead of time and break the bread into little pieces and leave out to stale or you can break the bread up and put it in the oven for about 5-7 minutes. This recipe has been our most pinned recipe OF ALL TIME with over 4 MILLION pins. Then it is all stuffed inside a beautiful acorn squash and baked until golden! Then the cranberries and apple offset the savory with a bit of sweetness.
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The stale (stuffing) bread soaks up all the flavors from the veggies, sausage and butter. There is a delicate and delicious balance in this stuffing. turkey, nonetheless every bite still plate lick worthy. The recipe has been scaled down considerably to fit inside a squash instead of a 20 lb. Therefore, hopefully, it is less threatening. I am sharing it with you in a different way today. This makes introducing new ‘traditional’ types of recipes difficult. A certain holiday, an event, a season can be remembered instantly by the smell of basil, or rosemary. People can instantly remember times by smells. Stuffing recipes are one of those recipes that most families don’t stray from, mainly due to their sentimental stronghold.
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They can instantly bring back memories just by their smell. Traditional holiday recipes hold the most value. Recipes from their mothers or grandmothers, fathers, maybe even uncles. Every family has their own arsenal of recipes.