![]() Stir and arrange the squash into the filling and sprinkle the parmesan cheese. Pour the filling mixture over the squash in the baking dish and top with the remaining roasted squash. Add half of the roasted squash to a greased 9 x13 baking dish. Add the quinoa, lemon juice, pumpkin seeds, dried cranberries, and feta cheese to the sausage mixture and stir.Once the sausage is cooked, remove the skillet from the heat. Break the sausage into small bite-sized pieces and cook until it browns, 8 minutes. Stir to warm the garlic and add the sausage. Saute until the onion and celery are softened, 6-8 minutes. Add the onion, celery, salt, and black pepper. Heat 2 tbsp neutral oil in a large skillet over medium heat.Once the quinoa is cooked, remove the saucepan from the heat and set aside. Add the quinoa, cover, and simmer until the quinoa has absorbed the stock and becomes light and fluffy, 20 minutes. In a 2-quart saucepan, bring the vegetable stock to a boil.Once the squash is roasted, remove the baking sheets from the oven and turn the heat down to 375 degrees Fahrenheit. Roast until the squash is deep brown and caramelized, 24-28 minutes. Sprinkle with salt and black pepper and place in the preheated oven. Drizzle with oil, rubbing the oil around the squash to coat evenly. Place the squash on two parchment-lined baking sheets. Slice the squash into ½” pieces and cut it into half again. Cut each acorn squash in half lengthwise and scoop out the seeds. Preheat oven to 425 degrees Fahrenheit.It’s perfect for any fall day and special enough for the Thanksgiving table! A combination of quinoa, sausage, cranberries, and cheese are combined with chunks of acorn squash to create the perfect casserole. Rather than stuffing all the components that traditionally go into stuffed acorn squash, this recipe achieves the best of both worlds. We cannot get enough of this autumnal holiday side dish! The holidays are coming! Check out our friend Kaleb Wyse’s stuffed acorn squash casserole. ![]()
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