![]() Easy! Do I Need To Add Chicken Stock?įor super tender, super flavorful, not dried out bites of Fall bliss, the chicken stock is added to the pan of stuffing ingredients and simmered until near evaporation. When you're ready to eat just bring to room temperature first, then roast for about 15 minutes in a preheated 400☏ oven. If trying to meal prep or make ahead, you can stuff the acorn squash with the sausage and apple filling then store or freeze for later. ![]() Chicken stock can be substituted for vegetable stock. Scoop out the seeds and stringy center.Ĭan I make this vegetarian stuffed squash?Ībsolutely! If you're skipping the sausage, try substituting barley, farro or wild rice instead (cook it in a separate pan first then add it). TIP: If they're particularly hard to cut, microwave for 1 minute first. Then in a pumpkin-like fashion scoop all the guts out (seeds and the stringy texture in the center of the acorn squash.) Try not to go through the bottom, but it's not the end of the world if you do.Īlternatively, you can cut the squash vertically but the halves may not sit perfectly on the pan. You'll want to prep the squash by cutting it in half horizontally and a small piece of each end off so it lays flat on the sheet tray. How to Make Sausage and Apple Stuffed Acorn Squash Shredded parmesan, goat cheese, Monterey jack, or feta crumbles are all tasty choices!
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