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It’s been forever and a day that I have posted a recipe but I’m back with the perfect seasonal dish, Stuffed Acorn Squash Rings.  You have got to try them on your holiday table this fall. I really think you are going to love them. I mean what’s not to love chicken sausage, bread, sweet mini peppers and cheese. Ummm, can you say YUM?!

When I’m not busy doing sponsored posts, I sometimes look for new and creative recipes to share with you guys, I have really been wanting to do a recipe with acorn squash and thought this would be the perfect time of year.  And to be honest, I’m not sure about you but I am always looking for new sides to add to my Thanksgiving table.  While I’ll never give up on my favorites like oven roasted asparagus, stuffed peppers and eggplant rollatini, it’s always fun to add new traditions and recipes to the table.

Since I will basically stuff anything, I thought these acorn squash rings would be good to try,  I’ve seen so many recipes online for stuffed acorn squash boats but I really wanted this side dish to be quick and easy so I decided the best way to speed up the process was to cut the acorn squash into rings.  They still make a beautiful presentation!

The key to this dish is to cook the chicken sausage thoroughly and to make sure you use enough liquid to soften up the stuffing cubes. I also like to keep the veggies diced on the smaller side. I used my Pampered Chef Manual Food Processor for this. I just rough cut the peppers, shallots, garlic and sage before placing into the chopper and then in just a few seconds, had the perfect mirepoix of diced vegetables.  I like to use mini peppers for this recipe as they are oh so colorful and tend to cook a touch quicker (in my opinion).

Since this is a two step recipe it might take a little bit of extra time but overall, you can have this dish done in 45 mins with all the prep.  While your cooking your chicken sausage, you can chop all the veggies at once in your chopper and then move onto slicing the rings. Once that is done you will be ready to put the sausage mixture together with the bread cubes and begin to stuff the rings.  They only need to bake in a preheated oven for approximately 25 – 30 minutes. You can cover the squash with foil at the end if the tops of the stuffing start to get too dark.  I think 30 minutes is plenty of time.

So now that you have my tips and tricks for a delicious and simple side for the holidays, go on and get started! Oh and of course, let me know what you think!

 


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Stuffed Acorn Squash Rings Yum
Oven roasted stuffed acorn squash rings.
Stuffed Acorn Squash Rings
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Cuisine Italian
Recipes Side Dishes
Servings
Ingredients
  • 2 Medium Acorn Squash sliced into 1/2" rings
  • 8 oz Italian Flavored Chicken Sausage removed from casing
  • 1 Large shallot diced
  • 1/4 Mini Bell Peppers diced
  • 1 Clove garlic minced
  • 1 Cup chicken stock divided
  • Splash dry white wine optional
  • 2 Cups Bread Stuffing
  • 1/2 Cup Parmesan cheese grated
  • 2 Tbsp Fresh Sage or other fresh herb
  • olive oil for sauteing
  • Salt and Pepper for seasoning
Cuisine Italian
Recipes Side Dishes
Servings
Ingredients
  • 2 Medium Acorn Squash sliced into 1/2" rings
  • 8 oz Italian Flavored Chicken Sausage removed from casing
  • 1 Large shallot diced
  • 1/4 Mini Bell Peppers diced
  • 1 Clove garlic minced
  • 1 Cup chicken stock divided
  • Splash dry white wine optional
  • 2 Cups Bread Stuffing
  • 1/2 Cup Parmesan cheese grated
  • 2 Tbsp Fresh Sage or other fresh herb
  • olive oil for sauteing
  • Salt and Pepper for seasoning
Stuffed Acorn Squash Rings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Preheat oven to 375 f. degrees. Carefully slice acorn squash into 1/2" rings. Clean of all seeds. Place rings on a parchment lined baking sheet and season with salt and pepper. Spray or brush each ring with olive oil. Set aside.
  2. In a saute pan with about 1 tablespoon of olive oil begin to saute the chicken sausage. While that is cooking finely dice the peppers and shallot. Mince the garlic. Add to pan with fresh sage. Continue to saute until vegetables have softened and the chicken sausage is cooked through. Carefully add a splash of white wine and half of the stock. Bring to a slow simmer.
  3. In a bowl combine the bread stuffing cubes with grated cheese. Pour the sausage mixture over and mix with a spoon. Cover the bowl for aprox. 5 minutes to soften the stuffing. Remove cover and mix again. If stuffing cubes are still hard gradually add a little more stock until a softer consistency is reached.
  4. Spoon the stuffing into each ring. Do not over stuff and press down gently on the top. Place tray of squash into a preheated oven for aprox. 25 minutes or until the squash rings are softened. *Cover the squash with foil if the tops start to get too brown*
  5. Remove from oven, garnish and serve warm.