Autumn Stuffed Acorn Squash
Take all of your favorite flavors from fall cook them down with apple cider and
Ingredients
STUFFING
- 2 TBS OLIVE OIL
- 4 CLOVES FRESH GARLIC PRESSED
- 6 FRESH SAGE LEAVES
- 1 LARGE SWEET YELLOW ONION CHOPPED
- 5 OZ BABY BELLA MUSHROOMS CHOPPED (HALF CONTAINER)
- 1 LARGE HONEYCRISP APPLE CHOPPED
- 1/2 LEMON ADD TO APPLES
- 1 TSP SUGAR SPRINKLE ON APPLES
- 1/4 CUP APPLE CIDER DEGLAZE THE PAN
- 3 LINK TRADER JOE'S CHICKEN APPLE SAUSAGE CHOPPED
- ⅓ PIECES WALNUTS
- 3 HANDFULS KALE CHOPPED
- 1 OZ FETA CHEESE CRUMBLED
- ½ TSP THYME
- ½ TBS SALT
ACORN SQUASH
- 1 ACORN SQUASH CUT IN HALF
- 1/2 CUP APPLE CIDER
- 1/2 CUP WATER
- 1 TBSP SALTED BUTTER
Instructions
ROAST ACORN SQUASH
- TURN OVEN ON TO 425°F
- SPLIT THE ACORN SQUASH IN HALF REMOVE ALL SEEDS AND DISCARD
- PLACE THE SQUSH FLESH SIDE DOWN ON A SHEET PAN ADD 1/2 CUP OF APPLE CIDER AND WATER
- ROAST SQUASH FOR 35 MINUTES UNTIL GOLDEN AND TENDER
STUFFING
- CHOP PRE COOKED CHCKEN SAUSAGE FROM TRADER JOES BROWN IT ON A HOT BUTTERED PAN AND SET ASIDE
- ADD OLIVE OIL, FRESH PRESSED GARLIC , AND SAGE TO A COLD PAN. HEAT ALL 3 INGREDIENTS TOGETHER TO INFUSE FLAVOR INTO OIL UNTIL GARLIC IS TRANSLUCENT
- ADD CHOPPED ONION COOK UNTIL TRANSLUCENT. SEASON WITH SALT AND PEPPER
- AFTER CHOPPING APPLES DRIZZLE THEM WITH LEMON JUICE AND SPRINKLE WITH SUGAR. ADD MARINATED APPLES TO STUFFING AND COOK UNTIL TENDER
- ADD MUSHROOMS TO STUFFING AND COOK FOR 1 MINUTE
- DEGLAZE THE PAN WITH APPLE CIDER AND LET IT COOK DOWN
- FOLD BROWNED CHICKEN CUBES INTO STUFFING
- CHOP KALE AND MIX INTO STUFFING
- TOP WITH WALNUTS AND MIX
ASSEMBLE
- SCOOP OUT TOP LAYER OF ROASTED SQUASH TO MAKE ROOM FOR MORE STUFFING. YOU CAN EAT THIS ON ITS OWN OR CHOP AND ADD TO STUFFING
- FILL ACORN BOWL WITH PREPARED STUFFING
- TOP WITH FETA CHEESE
- PUT UNDER LOW HEAT BROILER FOR 5 MINUTES
- SERVE IMMEDIATELY