Check the stuffed squash after 35 minutes to ensure the flesh is nice and tender.Lightly cover with foil and bake in oven for 35 minutes at 400f Add 1 Tbsp of butter on top of each squash.Any extra can be placed in a baking dish and cooked along with the sausage and apple stuffed acorn squash. Stuff the acorn squash with the stuffing mixture.They should be pretty soft when piercing the flesh with a fork. When the Acorn squash have finished baking turn them back over as shown in picture 10.Add a ½ cup of pecorino and ¾ cup of breadcrumbs to the pan and mix it all together to incorporate the flavors.Add the chopped Granny Smith apples and 2 Tbsp of butter to the pan and cook for 3 minutes to let the butter melt.Scrape the bottom of the pan with a wooden spoon to dislodge all of the brown flavor bits.
After about 10-15 minutes and the sausage is brown add the 2 cups of chicken stock, sage, and pepper.Use a wooden spoon to break up any large pieces of sausage. Remove the sausage from its casing and saute in 2 Tbsp of olive over medium heat in a large pan.They will steam and cook quicker this way. After the Acorn squash is seasoned turn them cut side down on the tray - the opposite of how they look in picture 4. Season the acorn squash with 2 Tbsp of olive oil, ½ tsp of kosher salt, and ¼ tsp of black pepper.You will lose part of the squash though because a flat bottom needs to be cut on the pointy end. They can also be cut the other way - which to be honest gives a nicer presentation. Cut the acorn squash in half lengthwise and scoop out the seeds with a metal spoon.Disregard the onion as that is not in the recipe. Picture of the apples, grated pecorino, and fresh sage.Turn oven on to 400f and place rack in middle. It's super easy and between the squash, carrot, and maple syrup, it’s basically a soul-nourishing Fall harvest celebration in a bowl. There is nothing like coming home on a rainy October night to a warm bowl of our stewed butternut squash chili or this baked butternut squash pasta recipe.ĭuring the week, we love pairing this vegan butternut squash soup with maple syrup with some sandwiches or a salad. If you have similar feelings, you will want to check out our other squash recipes.įor a simple side dish that would go great with roasted chicken, consider our butternut squash with brown sugar recipe.
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