![]() Sprinkle with the fresh parsley and serve warm. Return to the oven and continue to bake until the squash is tender and the turkey sausage has heated through, about 10 minutes longer. When the squash is ready, uncover the pan and loosely stuff the sausage mixture into the squash halves. Season with the dried sage, thyme, and ½ teaspoon salt and cook until browned, 5 minutes. Add the the ground turkey, breaking it up with a spatula. Add the garlic and stir until fragrant, 1 minute. In a frying pan over medium-high heat, sauté the celery, 3 minutes. Cover the pan with with foil and bake for 40 minutes. Ingredients 2 medium acorn squash 1 tablespoon olive oil, plus more for brushing onto the squash 1 yellow onion, small dice 1 red bell pepper, small dice 2 stalks celery, small dice salt and pepper 1-2 teaspoons chopped fresh thyme (or half a teaspoon dried) 3 cloves garlic, minced 1 lb mild or hot. Pour the chicken stock and ½ cup (4 fl oz/125 ml) water into the bottom of the pan. Sprinkle with ½ teaspoon of salt and ¼ teaspoon pepper. In a 9-by-13-inch (23-by-33-cm) baking pan, place the squash halves cup-side up. Cut the squash in half lengthwise, and remove and discard the seeds and strings. ½ cup (4 fl oz/125 ml) chicken stock, reduced sodiumġ lb (500 g) ground turkey, preferably dark meatġ/3 cup (1 oz/30 g) dried cranberries (see note)Ģ tablespoons chopped fresh Italian parsley leaves INSTRUCTIONS INGREDIENTSĢ acorn squash (about 1¼ pounds/625 g each ) ![]() You can find them sweetened with apple juice. Shopping tip: Look for dried cranberries with as little added sugar as possible. It’s simple enough to make for family, but special enough to share with friends. Then turn each squash half over so the cavity faces up. This festive version plays with sweet and savory, filling the winter squash with homemade turkey sausage, plump cranberries, and fragrant sage. Roast until tender about 30 to 45 minutes. Stuffed acorn squash is effortlessly pretty and easy. Stuffed Acorn Squash with Turkey Sausage & Cranberries Recipe by Ivy Manning | Photo by Erin Kunkel ![]()
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