Stuffed Acorn Squash Emeril Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
• Bake in preheated oven for 60 minutes, or until squash is very tender.

Steps:

• Preheat the oven to 350°F.
• Season the squash with olive oil, salt and pepper.
• Place on a baking sheet, flesh side up and add 1/2 cup water to the pan.
• Cover with aluminum foil and bake until tender, about 1 hour.
• Remove from the oven and cool completely.
• In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes.
• In a large mixing bowl, toss the sausage and onions with the tomato sauce, pasta, and cheese.
• Season with salt and pepper.
• Mix well.
• Spoon the pasta mixture into the cavity of each squash.
• Place the filled squashes on a baking sheet and place in the oven.
• Bake until the squash is heated through and the cheese melts, about 20 minutes.
• Place the filled squash in the center of each plate.
• Garnish with parsley and serve.
• Tomato Sauce: Heat oil in a large skillet and sauti onions, garlic, salt, and white pepper 3 minutes.
• Add tomatoes and basil; cook, stirring, 3 minutes.
• Stir in stock and 18 turns black pepper; simmer 2 minutes.
• Season with sugar if acidic and cook 1 minute.

Steps:

• Heat oven to 400 degrees.
• Cut the acorn squash in half length wise (a big knife works best -- be careful!), and scoop out seeds.
• Place squash cut side down in a baking dish, add a small amount of water (about 1/4 cup), cover with tin foil and place in oven. Cook 30 - 40 minutes, or until very tender when pierced with a fork.
• Meanwhile, wash, de-stem and chop chard & finely chop or press garlic.
• Heat oil over medium-high heat in large pan - add garlic and cook for 1-2 minutes.
• Add chard and saute until reduced in size and wilted, about 5-7 minutes.
• When the squash is tender, remove from the oven and fill each cavity with sauteed chard. Mix in shredded gruyere with chard.
• Place filled squash back in oven for a few minutes, just enough to melt the cheese.

Steps:

• 1. Cut the squash in half and clean out the seeds. Rub brown sugar and nutmeg on flesh of squash. Place on pan, cover with tin foil and bake at 350 for about 50 minutes, or until squash is fork tender.
• 2. While squash is cooking, cook about 1 cup of rice.
• 3. In pan, pour about 1 teaspoon olive oil and warm, then add 1 clove of garlic and cook until garlic just starts to brown. Add in venison and cook till browned.
• 3. Add corn and rice to venison mixture and warm mixture thoroughly. (I used left over corn and rice) After all is warmed through, add butter and water.
• 4. When squash is done, pull out and remove foil. Turn oven to broil.
• 5. Stuff center with venison and corn mixture. You may have some left over stuffing, keep it warm for serving. Sprinkle shredded cheese over squash and stuffing. Place back in oven for about 5-7 minutes or until cheese is melted.
• 6. Let cool for about 5 minutes or until you can't wait to eat!