Acorn squash casserole with pecans skin#
Acorn squash casserole with pecans plus#

Cover the pan tightly with foil and bake for about 15 minutes, then uncover and continue to bake for another 25 minutes or until squash is tender.Pour the butter mixture over the squash and apples.If you would like to add a little cinnamon or pumpkin pie spice, add a 1/2 teaspoon to the butter mixture. Melt the 1/4 cup butter, add the ginger, and season with salt and freshly ground black pepper.Lightly butter a 2-quart baking dish and layer the squash and apple slices overlapping each other.Salt and freshly ground black pepper to taste.2 medium baking apples, such as Granny Smith, cored and sliced into ¼-inch wedges.1 1/4 pounds squash, such as butternut, kabocha or acorn, peeled and seeded and sliced into ¼-inch wedges (about 4 cups).

Acorn squash casserole with pecans plus#

1/4 cup unsalted butter, plus butter to grease the baking dish.

Garnish with more fresh thyme leaves and black pepper before serving. Bake for 12 to 15 minutes or until the cheese is melted and everything is warm throughout. Sprinkle with the remaining 1/2 cup fontina.

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.

Bake in 350 degree oven for 35-40 minutes or until fork tender. Mix together equal parts brown sugar, softened butter, and pecans. Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes. Cut the squash into two pieces, scoop out the seeds and place the squash into a baking dish. 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. Add the sage and cook for 30 seconds or until dark green.

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.

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.

Acorn squash casserole with pecans skin#

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. Roasting the acorn squash before you stuff it ensures the squash gets cooked through just make sure it roasts until it's very tender. Once the squash is stuffed, it only goes back into the oven to melt the cheese and get the whole dish nice and hot, so it's important to make sure the squash is completely cooked beforehand. How do you know when acorn squash is done cooking? Then, you'll need to roast them until tender before stuffing them with the filling. Simply cut each squash in half and scoop out all of the seeds and stringy bits. How do you prep acorn squash for stuffing it?Īcorn squash is easy to prepare, because you don't have to peel the skin. What more could you want in a cozy fall dinner? This family meal features acorn squash halves that are roasted until tender and then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. The best and most classic preparation, though? Stuffed acorn squash. This type of squash has a 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. Though butternut squash recipes tend to get more attention in the fall, acorn squash recipes are equally deserving of the spotlight.