![]() Garnish with more fresh thyme leaves and black pepper before serving. Sprinkle with the remaining 1/2 cup fontina. Bake for 12-15 minutes or until the cheese is melted and everything is warm throughout. Scoop out seeds and discard or save for roasting later. Using a very sharp knife carefully slice the squash in half. Lightly oil a baking pan or line with a small silicone baking mat for easy cleanup. Flip the squash cut-side up and divide the filling among each squash half. Adjust the cooking rack to the lowest position and preheat your toaster oven to 400F on the BAKE setting.Let simmer for a couple of minutes then remove from the heat. Step 3 In a large skillet over medium heat melt the butter saute the onions. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Stir in 1/2 cup fontina cheese until well combined. Directions Step 1 Preheat the oven to 375 degrees F (190 degrees C). Stir in the cooked rice and heavy cream.Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes. Add the mushrooms, onion, garlic, thyme, salt, and pepper. Add the remaining 1 tablespoon of oil to the skillet.Rub the squash cavities and the cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. ![]() ![]() Transfer the sausage-sage mixture to a bowl. Scoop the seeds and stringy pulp out of the squash cavity and discard. Cook until fully browned, breaking up the sausage with the back of a spoon as it cooks, about 10 minutes. For the filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until very hot. Add the sage and cook for 30 seconds or until dark green.Remove from the oven and reduce the oven temperature to 350☏. Flip each half over, placing them cut side down, and continue to roast for 15 minutes or until very tender. Brush with olive oil and sprinkle generously with salt and pepper. Carefully cut the squash in half, through the stem. For the squash: Preheat the oven to 400☏.This is truly a knife and fork kind of meal! It also helps maintain the structural integrity of the the adorable edible bowl that is stuffed acorn squash. Cooked greens, like kale or spinach, also work nicely.Īcorn squash is a smaller winter gourd, and when cooked, the skin becomes incredibly tender and actually enjoyable to eat. In other words: Have fun! Any combination of rice (or other whole grain), ground meat, and cheese works extremely well. Treat acorn squash just as you would stuffed peppers or stuffed zucchini. Here, acorn squash halves are roasted until tender then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. The best and most classic preparation, though? Stuffed acorn squash. Its subtle and buttery sweetness pairs well with sage and thyme, and because its thin skin is edible, it's easier to work with than butternut squash. Though butternut squash dinners tend to get more attention, acorn squash is equally deserving of the spotlight.
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