Turn over and lay them cut side down on the baking tray. If they do not lay flat then cut a small, flat notch on the back first.įinally, brush with olive oil and sprinkle with salt and pepper. Next, scoop out the seeds and stringy bits using a metal spoon.Īfter that, place them on a baking sheet lined with parchment paper or tin foil. Let’s show you step-by-step how I made them! Prepping the Acorn SquashĪfter washing and drying your acorn squash, cut them in half lengthwise. It started with Italian sausage and then I built the flavors from there. However, when I saw the huge mound of beautiful, local acorn squash for sale at Lee’s, I wanted to get creative. I’ve always made them the same classic way that I learned from my mother-in law. It was my first time ever having it and I was intrigued! She made hers with a classic butter and maple syrup glaze and I have been in love with these beautiful little squashes ever since. When I was dating my now husband, his mother made a simple roasted acorn squash with dinner. Maybe they don’t grow in Texas? Or maybe Texans are too busy eating deep fried yellow squash to care? Funny, but probably true! Or that they just had never eaten it! This new recipe of mine for Italian Sausage & Mushroom Stuffed Acorn Squash is the most perfect fall dish and will seriously make you feel like a rock star in the kitchen. Like, “It’s pretty but what do I do with it?” Ha! I’ve asked around lately and the biggest concerns I heard were that people just didn’t know how to cook it. I think it’s the squash that gets overlooked a little bit though. It’s acorn squash season here in Utah and I couldn’t be happier about it.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |