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| Autumn Stuffed Acorn Squash |
"I only make this recipe in autumn for the reason that flavors are so fall-like. The hint of maple syrup and warm cranberries simply sets it off. This is best enough for organization and pairs wonderfully with crusty bread and a complete bodied white wine. My hubby begins requesting it as early as late August!"
Ingredients :
- 2 acorn squash, halved and seeded
- 1 half teaspoons dark brown sugar
- 1/four teaspoon ground cinnamon
- salt and floor black pepper to taste
- 1 tablespoon butter, reduce in small portions
- 1 (16 ounce) package maple-flavored breakfast sausage
- 1 cup cooked wild rice
- half cup dried cranberries
- 1/4 cup hen inventory
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 50M |
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- Preheat oven to 350 tiers F (one hundred seventy five levels C).
- Arrange squash halves, reduce-aspect up, in a roasting pan. Run a fork via the beef of every half, developing grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
- Bake in the preheated oven until meat is gentle sufficient to puncture with a fork, 30 to 40 minutes.
- Heat a huge skillet over medium-high heat. Cook and stir sausage in the warm skillet till browned and crumbly, five to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chook stock; cook dinner and stir till rice and cranberries have absorbed the chicken stock, about five minutes.
- Spoon the sausage filling into each squash 1/2. Return crammed squash to oven and bake until flavors have combined, 5 to 10 minutes.
Notes :
- If maple-flavored sausage isn't to be had, use ordinary flavor sausage and add 1 tablespoon maple syrup to sausage all through cooking.
- Reynolds® Aluminum foil can be used to keep food moist, prepare dinner it evenly, and make clean-up simpler.
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