The edible bowls act as a vessel for anything from mac and cheese to sausage to taco fillings. Of course, one of the most popular ways to serve acorn squash is to stuff it. For instance, you can add roasted squash to a fall salad, cook it alongside chicken, or serve it up with bacon and eggs. But it can still be used in savory recipes. For most of these fall recipes ahead, you won't even need to peel the squash-it's edible and will get tender when cooked! The inside of the squash is mild, buttery, and slightly sweet. Use a sharp knife to cut the squash in half and scoop out the seeds. But if you've never cooked with acorn squash before, boy, are you missing out! Just ask Ree Drummond who says, "I'm a real squash fanatic, whether it's pumpkin, butternut, spaghetti or acorn… so I'm always looking for great ways to prepare it that's a little set apart from the fray." While some people might be intimidated by the fall gourd that literally looks like a giant acorn, it's actually surprisingly easy to cook and it can be used in countless recipes-both sweet and savory! Whether you try it roasted, stuffed, pureed, or grated into homemade muffins, these acorn squash recipes will prove just how versatile it can be.ĭespite the hard outer skin, acorn squash is surprisingly easy to work with. Heck, even delicata squash has a devoted following. Of course, many people jump straight to butternut squash recipes or pumpkin recipes. Garnish with more fresh thyme leaves and black pepper before serving.Fall is the perfect time to break out your favorite winter squash recipes. 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.Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes. 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.
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