Step 5 Flip the squash cut-side up and divide the filling among each squash half.Let simmer for a couple of minutes then remove from the heat. Stir in 1/2 cup fontina cheese until well combined. Step 4 Stir in the cooked rice and heavy cream.Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes. Add the mushrooms, onion, garlic, thyme, salt, and pepper. Step 3 Add the remaining 1 tablespoon of oil to the skillet.Transfer the sausage-sage mixture to a bowl. Cook until fully browned, breaking up the sausage with the back of a spoon as it cooks, about 10 minutes. Step 2 For the filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until very hot. Add the sage and cook for 30 seconds or until dark green.Remove from the oven and reduce the oven temperature to 350☏. Flip each half over, placing them cut side down, and continue to roast for 15 minutes or until very tender. Brush with olive oil and sprinkle generously with salt and pepper. Carefully cut the squash in half, through the stem. Step 1 For the squash: Preheat the oven to 400☏.This is truly a knife and fork kind of meal! It also helps maintain the structural integrity of the the adorable edible bowl that is stuffed acorn squash. Cooked greens, like kale or spinach, also work nicely.Īcorn squash is a smaller winter gourd, and when cooked, the skin becomes incredibly tender and actually enjoyable to eat. In other words: Have fun! Any combination of rice (or other whole grain), ground meat, and cheese works extremely well. Treat acorn squash just as you would stuffed peppers or stuffed zucchini. Here, acorn squash halves are roasted until tender then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. The best and most classic preparation, though? Stuffed acorn squash. Its subtle and buttery sweetness pairs well with sage and thyme, and because its thin skin is edible, it's easier to work with than butternut squash. Garnish with cilantro, pico de gallo and avocado.Though butternut squash dinners tend to get more attention, acorn squash is equally deserving of the spotlight.Once squash are cooked, evenly distribute beef mixture among squash by filling the cavities of the squash.Remove from heat and cover to keep warm until acorn squash are cooked.Cook, stirring, until sauce thickens, about 1-2 minutes. Reduce heat to medium-low and add beef broth.Add tomato paste and stir until incorporated with meat. Toss spices to incorporate with beef until fragrant and lightly toasted, about 1-2 minutes. Reduce heat to medium and add the cayenne, cumin, paprika, chili, garlic, and dried oregano.Brown the beef, breaking up the meat with the back of a spoon until no longer pink, about 5-7 minutes. Add the onion and ground beef and season with salt and pepper. Meanwhile, while your squash is baking- heat a skillet over medium-high heat with olive oil.
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