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On this episode of Great Everyday Meals Recipes, Momma Cuisine makes a roasted Stuffed Acorn Squash recipe perfect for your Thanksgiving meal. It's a beautiful side dish, can be easily transformed into a vegetarian dish by taking out the sausage and adding quinoa or other grains, and can also become the main course!
STUFFED ACORN SQUASH RECIPE:
For the roasted acorn squash:
3 acorn squash, cut in half and seeded
3 tablespoons olive oil
3 teaspoons kosher salt
1 1/2 teaspoons fresh cracked pepper
For the stuffing:
3 tablespoons olive oil
2 cloves of garlic, sliced
1/2 red onion, sliced thinly
1 fennel bulb, sliced thinly
1 leek, sliced thinly
1 stalk celery, sliced thinly
2 teaspoons kosher salt
1 teaspoon fresh cracked pepper
2 teaspoons dried Italian seasoning
1/2 pound Italian sausage, mild or hot, out of the casing
1 cup dried tart cherries
2 cups bread cubes for stuffing
1 cup shredded Asiago cheese
1/2 cup - 1 cup heavy whipping cream
INSTRUCTIONS:
Heat the oven to 400 degrees. In a baking pan, put your cleaned and halved acorn squashes and drizzle each squash with 1 tablespoon of olive oil, 1 teaspoon of salt and 1/2 teaspoon of fresh cracked pepper. Roast in the oven for 45 minutes to an hour, until fork tender.
In a skillet, brown the Italian sausage, in medium-high head with olive oil and set aside. In the same pan with the sausage fat, add the sliced onions and garlic and saute until tender.
Then, add the fennel, leeks and celery with salt, pepper and Italian seasoning until tender and set aside.
In a large bowl, add the bread for stuffing, sauteed vegetables, Italian sausage, dried tart cherries, cheese and heavy whipping cream and gently toss them together.
Carefully, fill each acorn squash with the filling and top with a little more Asiago cheese and bake in the oven for 20-30 minutes at 400 degrees.
Serve hot.
