How to Make the Best Stuffed Acorn Squash | Amazing Fall Dinner | Perfect Roasted Squash: Complex flavors and colors - that's what cooking in the Fall is all about. We've got a meal for you that is fun to make, even more fun to eat, and a great centerpiece for the perfect fall dinner. Whether it's a date at home, a family night or a little get together with friends, we got you covered. This time of year, we're hit with a lot of seasonal favorites, like Pumpkin spice coffee. They might call that a basic drink, but do what feels right for you! That's what Spatchcock Funk and the months of October and November are all about. This dish is anything but basic, except how easy it is to make! Affordable, too. Beautiful (and sweet and tasty) Acorn squash, sausage, veggies and sharp cheese making all of the little bites a perfect taste of Fall.
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Time Stamps
Introduction: 0:07
Storytime: 0:17
Why acorn squash: 0:38
What an acorn squash is: 0:48
Cutting the squash: 0:56
Scooping out the seeds: 1:16
Prepping the squash for roasting: 1:30
First baking: 1:45
Ingredients for the stuffing: 1:52
Why Sam Adams Octoberfest is awesome: 1:53
Making the beer rice: 2:02
Sausage party: 2:18
Sauteed red onion: 2:26
Sweet pepper combination: 2:32
Adding the mushrooms: 2:38
Cheese throwdown: 2:40
Stirring it up like Bob Marley: 2:46
Stuffing the squash: 2:59
Topping with cheese and spices: 3:13
How to put it back in the oven: 3:24
Showing the finished product: 3:28
Taking a perfect bite of Fall: 3:38
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The flesh of the squash is going to be really tasty, so make sure you eat that, with some of the stuffing on each bite, too. Maybe your fantasy football team can't beat anyone right now, and you can't beat this dish for the fall either. Moms and Dads, this is perfect for a long day of fall activities with the kids.
Bonus tip - There should be some leftover stuffing, this is great to stuff into sweet or hot peppers, or in a flattened pork chop or chicken breast, too. They freeze really well, and are a great dish to bring over to a friend who might be recovering from a cold or just needs a little Fall pick-me-up.
Brands Mentioned or Used:
Sam Adams
Zatarans
Ingredients for the Stuffed Acorn Squash -
2 Acorn squash
1 can of cooking spray
1 stick of butter for sauteeing stuff
Creole seasoning (or cajun, something salty and red)
12-16 oz of shredded extra sharp cheddar cheese, we like white to add to the color
1/2 a sauteed red onion
1/2 cup of sauteed chopped sweet peppers, different colors (you can also dice up a bag of small sweet peppers)
1 cup of sauteed white mushrooms
1 package of boil-in-the-bag brown rice
1-2 bottles of Sam Adams Octoberfest beer, and/or chicken stock
1 lb of sauteed ground sweet italian sausage
Directions for the Stuffed Acorn Squash -
Wash and dry the squash
Follow the directions on the box for the rice, but instead of water, use the Sam Adams Octoberfest to replace the water, and drink the other one while you're cooking
Cook the sausage in a frying pan with butter, then set aside in a mixing bowl
Saute the onions, peppers and mushrooms, and add to the bowl with the sausage
When the rice is cooked, add that to the mixing bowl, too
Add in 3/4 of the bag of cheese, and stir all the stuffing mix together
Preheat your oven to 400 degrees
Looking at the squash up and down, slice a little of the top and the bottom so they can stand up on either end
Cut the squash in half
Using a metal spoon, scoop out all of the seeds and the flesh
Spray the half squash with cooking spray, and shake the creole seasoning over the top of them
Bake empty squash for 30 minutes
Remove the squash from the oven, and stuff generously, really pack it in
Top each half squash with the remaining cheese, and sprinkle with the creole seasoning
Slide into the oven at 375 or 400, for 10-12 minutes until cheese is melted golden brown
Serve with a fork and a beer, your favorite wine or chocolate milk, and dig on in
