Photo and Recipe submitted by:
Maxine Forward
Whimsy Fish Arts (http://www.etsy.com/shop/whimsyfish )
"This was taken at Applecrest Farm in Hampton Falls, NH last October. I have always loved the Ghosties (white pumpkins), as they are not very common around here. Nothing says Autumn like a pile of pumpkins!"
Whimsy Fish Arts (http://www.etsy.com/shop/
"This was taken at Applecrest Farm in Hampton Falls, NH last October. I have always loved the Ghosties (white pumpkins), as they are not very common around here. Nothing says Autumn like a pile of pumpkins!"
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This is very yummy, easy to make and uses great Autumn produce. Makes you hungry for Thanksgiving!
Cranberry Stuffed Acorn Squash
2 Servings
1 medium Acorn Squash
2 tbs. Slivered Almonds
2 Sweet Italian Chicken Sausages (6 oz. total)
¼ cup chopped Celery
¼ cup Water
3 oz. dry Cornbread Stuffing
¼ cup sweetened Dried Cranberries
1. Cut the squash in half from top to bottom. Scoop out seeds and discard. Cut a sliver from the bottom of each half so that they will sit upright. Place the halves, cut side up, on a baking sheet and roast in a 375° oven for 1 hour or until the flesh is soft. When cool enough to handle, scoop out the flesh leaving a ¼ inch thick shell. Put squash pulp in a bowl and set aside. Save the shells for stuffing.
2. Place the almonds in a skillet and toast for 2 to 3 minutes until lightly browned. Set aside.
3. Remove casings from the sausage and discard. Place sausage and celery in a non-stick skillet. Cook over medium-high heat until sausage is crumbled and no longer pink. Add water and bring to a boil. Remove from heat and gently stir in stuffing mix.
4. Mix stuffing with squash, almonds and cranberries. Cover and let stand 5 minutes.
5. Fill the 2 squash shells with stuffing and place on a baking dish sprayed with non-stick spray. Bake in a 350° oven for 30 minutes or until golden brown.
Cranberry Stuffed Acorn Squash
2 Servings
1 medium Acorn Squash
2 tbs. Slivered Almonds
2 Sweet Italian Chicken Sausages (6 oz. total)
¼ cup chopped Celery
¼ cup Water
3 oz. dry Cornbread Stuffing
¼ cup sweetened Dried Cranberries
1. Cut the squash in half from top to bottom. Scoop out seeds and discard. Cut a sliver from the bottom of each half so that they will sit upright. Place the halves, cut side up, on a baking sheet and roast in a 375° oven for 1 hour or until the flesh is soft. When cool enough to handle, scoop out the flesh leaving a ¼ inch thick shell. Put squash pulp in a bowl and set aside. Save the shells for stuffing.
2. Place the almonds in a skillet and toast for 2 to 3 minutes until lightly browned. Set aside.
3. Remove casings from the sausage and discard. Place sausage and celery in a non-stick skillet. Cook over medium-high heat until sausage is crumbled and no longer pink. Add water and bring to a boil. Remove from heat and gently stir in stuffing mix.
4. Mix stuffing with squash, almonds and cranberries. Cover and let stand 5 minutes.
5. Fill the 2 squash shells with stuffing and place on a baking dish sprayed with non-stick spray. Bake in a 350° oven for 30 minutes or until golden brown.
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