![]() ![]() ![]() Be sure to drain it thoroughly before adding it to the stuffing. You can use quick-cooking barley for this dish. Fill each squash half with the sausage mixture and bake cut-side up until golden brown, 8 to 10 minutes. Stir and adjust the seasoning with salt and pepper as needed. Stir in the goat cheese, until large clumps still remain but are evenly dispersed. Transfer the sausage mixture to a large bowl and toss with the barley and lemon zest. Add water as needed to deglaze the pan and prevent sticking while cooking. Cook, stirring occasionally, until the sausage is golden brown and cooked through, 7 to 10 minutes. Stir to combine.Īdd the sausage to the skillet and stir to combine. Add the Italian seasoning, sage and 3 ounces water and cook until the herbs are tender, about 2 minutes. Add the celery and shallots and saute until tender, about 3 minutes. Warm the remaining butter in the skillet over medium heat. Add 1 tablespoon water to the baking sheet and bake until tender, 25 to 35 minutes. Season aggressively with salt and pepper and place cut-side down on a rimmed baking sheet. Brush the squash with 2 tablespoons of the melted butter. You can also change it up a bit according to your liking – for example, using ground turkey rather than Italian sausage to make it a bit leaner, or using quinoa instead of brown rice.Melt the butter in a 10-inch cast-iron skillet. Melt the butter and drizzle over the crumbs. Sprinkle the breadcrumb and cheese mixture evenly over the squash bowls. Divide the sausage evenly between the acorn squash bowls. Place the cooked sausage in a large bowl. While the squash is cooking brown the sausage in a cast iron skillet. Setup your smoker to cook at 375 degrees and cook the squash for 45 minutes. Apple and sausage stuffed squash is easy to make, relatively healthy, and tastes delicious using a minimal number of ingredients. In a bowl, combine the panko crumbs and parmesan cheese. Cut the acorn squash in half length wise and place cut side down on a cookie sheet. I actually totally forgot that I had photographed it a few months ago in preparation to post on the blog and then it slipped my mind! I’m glad I have this to share because I think it’s a great go-to dish for busy nights.
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