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!
Ingredients
- 2 acorn squash, halved and seeded
- 1 ½ teaspoons dark brown sugar
- ¼ teaspoon ground cinnamon
- salt and ground black pepper to taste
- 1 tablespoon butter, cut in small pieces
- 1 (16 ounce) package maple-flavored breakfast sausage
- 1 cup cooked wild rice
- ½ cup dried cranberries
- ¼ cup chicken stock
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
Step 3
Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
Step 4
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
Step 5
Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.
Cook’s Note:
If maple-flavored sausage is not available, use regular flavor sausage and add 1 tablespoon maple syrup to sausage during cooking.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 506 | |
% Daily Value * | |
Total Fat28g | 36% |
Saturated Fat10g | 52% |
Cholesterol73mg | 24% |
Sodium1085mg | 47% |
Total Carbohydrate49g | 18% |
Dietary Fiber5g | 19% |
Total Sugars17g | |
Protein19g | |
Vitamin C29mg | 146% |
Calcium112mg | 9% |
Iron3mg | 17% |
Potassium1195mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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