I think you guys are going to love this one! You have everything from the soft roasted squash, to the fluffy texture of the quinoa, the savory chicken sausage, and the bit of sweetness from the dried cranberries. Once you have it cut in half, just scoop out the seeds and stringy bits in the inside with a spoon. Then, make a cut down the middle of the squash, using your hand to press firmly on the top of the knife to push down (watch those fingers!). Next, stand your acorn squash up on the end that you just cut. Add any desired toppings, and serve warm. Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. (You’ll see that I didn’t cut the stem off in these pictures, but I was able to get around it with my knife for photography purposes □ ) Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Start by cutting the stem end off, it shouldn’t be too difficult because you don’t need to cut much off. Just make sure you are using a very sharp chef’s knife and have a stable cutting board that won’t slide around on your countertop. How to cut an acorn squash ->Ĭutting any larger squash like this can be a little intimidating, but it doesn’t have to be. You can also stuff if with fruits like apple, this quinoa and apple stuffed version is amazing. It is delicious either way! Acorn Squash is so versatile ->ĭid you know that you can use acorn squash in sweeter recipes as well? Its true, one of my favorite ways to eat it is for breakfast, stuffed with yogurt, and then drizzled with honey and cinnamon. If you decide that you don’t want to serve it with the acorn squash as the bowl, you can cut the skin off of the squash, then dice it up and mix everything together. Squash will be fork tender with a caramelized flesh and soft outer skin. Get the Honey-Butter Roasted Acorn with Burrata and Pomegranate recipe at Half Baked Harvest. Its optional, but it helps to cut through the sweetness from the squash and the creaminess from the burrata. It is simple, only requires a few ingredients, and is always a hit when I make it for friends and family. Bake for 30-35 minutes at 400 degrees Fahrenheit. This roasted squash has a touch of crushed red pepper flakes. This stuffed acorn squash dish could be something that you bring to your Thanksgiving gathering as a side dish, or even as a part of the main course. Thanksgiving is close, and I’m officially pulling out all the butternut and acorn squash recipes for you guys! I love a good Thanksgiving menu that has a variety of Grandma’s classic dishes, and also some new fun experiments. Quinoa & Sausage Stuffed Acorn Squash will be your favorite Fall-inspired recipe! Perfectly roasted acorn squash, stuffed to the brim with quinoa, chicken sausage, dried cranberries, and herbs.
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