Recipe by CleopatrasCat
"I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August!"
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acorn squash, halved and seeded
1 1/2 teaspoons
dark brown sugar
salt and ground black pepper to taste
butter, cut in small pieces
1 (16 ounce) package
maple-flavored breakfast sausage
cooked wild rice
I made some changes due to taste and what I had on hand. I used Johnsonville Italian Sausages in place of the breakfast sausage, different spices and white rice. I also added a trinity (red onion, red bell pepper and celery). This was YUMMY, either way.
This was good. I didn't have wild rice so I used the regular domesticated kind. The cooking time seemed low for the squash. I cooked at 375F for 40 minutes, and the meat was yielding but not tender. Maybe my fork furrows weren't deep enough. Otherwise, the mix of flavors was quite good. One squash and the leftover stuffing was enough for a meal for two empty nesters.
I thought brown sugar with onion and garlic would be wierd, but this was very yummy. I wanted to add pecans, but I did not have any so I added some homemade whole cranberry sauce to the stuffing. This was a nice meatless meal.
This recipe was good and very easy. I followed the recipe except that I used quinoa instead of rice, added walnuts and melted a little cheese on top. The combination of ingredients was tasty but the flavor was just a little flat to me, maybe it was the sausage I used? Next time I'll experiment with added spices, but otherwise a nice fall dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Autumn Stuffed Acorn Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 249
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