Stuffed Acorn Squash Martha Stewart

Fall is here and that means it s time to break out the squash recipes. Mix together 1 1 2 teaspoons salt 1 2 teaspoon pepper cumin and coriander. Brush a baking sheet with oil.

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Roast cut side down until tender about 30 minutes. Perfect as a side dish or main course. Whether you re looking for a tasty dinner recipe to feed your family or a thanksgiving side dish option everyone will love this mouthwatering baked sausage and apple stuffed. A super versatile fall vegetable acorn squash is delicious stuffed pureed into soup or tossed into salad or pasta and of course there s squash casserole. Season with salt and pepper.

Stuffed acorn squash fills tender roasted acorn squash with sausage apple wild rice and tons of vegetables. Sprinkle inside of squashes with spice mixture. Continue to bake until flesh is easily pierced with the tip of a paring knife 25 to 30 minutes. On a rimmed baking sheet season cut sides of squash with salt and pepper drizzle with 1 tablespoon oil and turn cut sides down. Roast cut side down on 2 baking sheets until tender and caramelized 15 to 20 minutes.

Heat oven to 425 degrees. When you buy acorn squash it should have dark green skin sometimes with yellow orange patches or striations. Meanwhile bring quinoa and 2 cups water to a boil in a small pot. Brush squash with 1 teaspoon oil and season with salt and pepper. Preheat oven to 450 degrees.

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Preheat oven to 425 degrees. Used as a cup for grains and other stuffings acorn squash is an ideal vegetarian option for a holiday table. Bake until golden 20 to 25 minutes. Set squash halves scooped sides down on prepared sheet. Step 1 heat oven to 400 degrees.

Cover sheet tightly with foil and roast until tender about 35 minutes. Brush squash with 2 tablespoons oil and season with salt and pepper. Choose acorn squash that has a smooth taut skin free of blemishes. It pairs beautifully with any roasted meat you please and works well in both savory and sweet applications you can t go wrong with this healthy showstopper. Look for acorn squash in early the fall through december.

Prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves. Place squashes on sheet cut sides down and roast until just tender about 20 minutes. Prick insides all over with a fork. Cover sheet tightly with foil and roast until tender about 35 minutes.

Place squashes on sheet cut sides down and roast until just tender about 20 minutes. Preheat oven to 425 degrees. Heat oven to 425 degrees. Stuffed acorn squash fills tender roasted acorn squash with sausage apple wild rice and tons of vegetables. Roast cut side down until tender about 30 minutes.