*This post is sponsored by Vital Proteins To reheat, put them in the oven at 350☏ for 15-20 minutes or microwave for 2 1/2 minutes.This twice baked acorn squash is stuffed with tuscan kale, hearty freekah and pecorino romano for a lovely fall side with a hidden protein boost.To store, place in an airtight container and refrigerate for up to 3 days.You can prepare the stuffing in advance, but I recommend freshly roasting the squash for the best taste and texture. To eat, use a fork to scoop out the filling and acorn squash in every bite! You can discard the squash skin. Place the stuffed acorn squashes into the oven and bake for 15 minutes or until the parmesan panko breading has toasted on top and the squash is fork-tender.Īfter baking the acorn squash, you are left with deliciously roasted acorn squash with the most delicious filling. Then, mix Italian panko breadcrumbs with freshly grated parmesan cheese and sprinkle it over the top of each acorn squash. Stuffing the acorn squashĪfter the acorn squash is roasted and the stuffing is complete, carefully spoon the filling into each squash. Use a slotted spoon to remove the sausage so the oil is left behind. This is the perfect time to taste the stuffing and adjust the seasoning if necessary! Sausage tip: Allow all of this to sauté together for a few minutes.Īdd the Italian sausage back in and mix to combine. Add in the diced apples, garlic, fresh sage/thyme, and kosher salt/fresh ground black pepper. Next, add the onion and celery and sauté to soften. The sausage will infuse the oil and flavor the vegetables being sautéed. In a dutch oven or sauté pan, first cook the Italian sausage with some olive oil. You can pack it with protein or keep it strictly vegetarian! When it comes to making the stuffing for acorn squash, there are so many ways to go about it. The size of the squash can affect cook time, but you don’t want it too soft because it will be going back into the oven with the stuffing. To ensure the squash is fully cooked through, roast it in the oven for 30 minutes or until just fork tender! Cooking time tip: Brush olive oil onto the acorn squash, followed by kosher salt and fresh ground black pepper. Once you have scooped out the seeds, place the squash on a baking sheet. Use your knife to shave a flat surface on the bottom, allowing the acorn squash to stand and be secure while cooking. Acorn squash securing tip:ĭue to the round shape of the squash, it won’t stand on its own. If you cut it the long way, it will retain the acorn shape cutting it horizontally makes it look like a flower.
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