Normas Stuffed Maplesausage Acorn Squash For Two Recipes

NORMA'S STUFFED MAPLE/SAUSAGE ACORN SQUASH FOR TWO

Steps:

• 1. Preheat your oven at 350.
• 2. Wash and cut in half one acorn squash and trim bottoms so they will sit flat.
• 3. Scoop out seeds and discard or toast them as you would pumpkin seeds and serve them with a side salad.
• 4. Place acorn sqush halves on a sheet pan or in a shallow pan and salt and pepper to taste and pour 1/2 cup water into pan.
• 5. Place a tablespoon of pure maple syrup into squash cavity and brush around top of squash with a pastry brush and set aside.
• 6. Mix your stuffing mix as directed on side of the box and set aside.
• 7. Place a non-stick pan on medium heat and add 1/2 pound of sausage and cook until browned.
• 8. Add onion, stir and cook until onions are clear.
• 9. Mix sausage and onion into prepared stuffing mix along with two tablespoons of pure maple syrup and mix well.
• 10. Place a heaping amount of sausage/stuffing mix into each squach cavity until it is filled.
• 11. Place squash in hot oven and bake for 45 minutes, or until squash is tender when pierced with a fork.
• 12. Half way into baking; when the stuffing was turning brown I covered the squash with a foil tent to prevent the stuffing mix from becoming too brown and to help tenderize the squash.
• 13. Uncover the squash and test the squash for tenderness.
• 14. Remove from oven and serve as a one dish meal or add your favorite salad along with the toasted squash seeds.
• 15. NOTE: When making only for two you will have leftover stuffing. I plan on stuffing two green peppers tomorrow with it for dinner.
• 16. * For large or thick squash I place them cut side down on a pan with sides, add water and place in the oven to bake while I'm making the stuffing. I found that some times this is needed to soften the squash or it takes longer for them to bake after filling them. MMMMMM they are sooooo good!

STUFFED SQUASH FOR TWO

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in an 11x7-in. baking pan; add 1/2 in. of hot water. , Bake, uncovered, at 350° for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, 1/4 teaspoon salt and pepper. Bake 30-40 minutes or longer or until squash is tender., Meanwhile, in small skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in the flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in croutons. Spoon into squash halves. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees.
• Slice the acorn squash in half lengthwise. If you're cutting the stem of the acorn squash in half, you're doing it correctly. Scoop out the seeds on the inside.
• Place the acorn squash halves on a baking sheet lined with parchment paper. Brush the olive oil on the flesh of the acorn squash, then season with extra salt and pepper.
• Place the cut side down on the parchment paper (skin facing up), then place the baking sheet in the oven.
• Bake for 30 minutes, until the flesh is tender.
• Meanwhile, in a large skillet, heat up 1 tablespoon of olive oil over medium-low heat. Add the shallot, minced garlic, celery, salt, pepper, rosemary, and sage. Cook for 3-5 minutes or until the veggies become soft.
• Add the diced chicken sausage. Stir and cook until the chicken sausage and cook for another 3-4 minutes.
• Add the diced apple. Cook for another 1-2 minutes, or until the apple becomes soft.
• Turn off the heat. Add in the dried cranberries, grated parmesan cheese, and breadcrumbs. Stir to combine.
• Flip the cooked acorn squash halves over. Stuff each half with the stuffing mixture.
• Pour the chicken broth over the stuffing evenly between the two halves.
• Bake in the oven for another 15 minutes.

ACORN SQUASH FOR 2

Steps:

• Preheat oven to350°F.
• Place prepared squash cut side down on a baking sheet, bake for 45-50 minutes or until tender.
• Turn over and sprinkle with one of these toppings.
• -BROWNED BUTTER:.
• Melt the butter on med-low heat, swirling it until browned- do not let it burn.
• Add honey& sage, mix.
• Drizzle over the cooked squash& serve.
• MAPLE BACON TOPPING:.
• Paint the inside of the squash with the maple syrup, sprinkle in the crumbled bacon& serve.
• MARMALADE& JALAPENO;.
• Combine the Jalapeno& marmalade in a small saucepan, heat until the marmalade has melted.
• Pour into the squash cavity& serve.

SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.