Fresh Cranberries – Adds tartness and burst of color to this dish, and if you happen to have any extras, you can whip up some sugar-free cranberry sauce.One key difference is that sausage already comes pre-seasoned, so if you use another type of meat, I recommend adding 1 teaspoon of salt, 1/4 to 1/2 teaspoon of black pepper, and 2 teaspoons of Italian seasoning to the meat. Feel free to use ground beef if you like, or other ground meats, such as ground turkey or ground chicken. Ground Sausage – I originally made this stuffed squash recipe with ground beef, but later found that ground Italian sausage makes it more flavorful.Garlic – You can use 2 teaspoons of jarred minced garlic for convenience, but I prefer to use fresh garlic cloves.Onion – I used a white onion, but you can also use yellow onion or even red onion if you like.Any neutral heat-safe oil, such as avocado oil, also works. Olive Oil – Used for roasting the squash and sauteing the filling.You could even use the same stuffing inside butternut squash, delicata squash, kabocha squash, or even buttercup squash if you like. This stuffed acorn squash recipe will still work with larger or smaller squash, though. Look for squash that weigh around 2 pounds each, as they are the perfect size to hold the hearty filling. Acorn Squash – This is the perfect fall squash and has a sweet, nutty flavor.For measurements, see the recipe card below. This section explains how to choose the best ingredients for stuffed acorn squash with sausage, what each one does in the recipe, and substitution options.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |