Gayle's Recipes

This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong.
====== Sage and Beef Stuffed Acorn Squash ====== 

Tags: [[dinner]] - [[beef]] - [[Gluten Free|GF]] - [[GF dinner]] - [[GF beef]]\\ 
Active Time: 45 minutes\\ 
Passive Time: 10 minutes \\ 
Serves: 4\\

====Description====
Perfect cozy winter dinner

====Source====
[[https://honestdarling.com/sage-and-sausage-stuffed-acorn-squash/|Honest Darling]]

====Ingredients====
  *Acorn squash: 2
  *Olive oil: 4 tbsp, divided
  *Salt and pepper: to taste

  *Rice: 1/2 cup dry

  *Sage: 6-8 leaves

  *Ground beef: 1 lb

  *Shallots: 3, diced
  *Garlic: 4 cloves, minced
  *Thyme: 1 tbsp (fresh)

  *Heavy cream: 1/2 cup

  *Shredded Monterrey Jack cheese: 1 cup, divided

====Notes====
  *I said it serves four because there are four squash-halves, but it could definitely serve more - this is a huge serving per person
  *I've changed a bunch of things from the base recipe (sausage to beef, no mushrooms, etc.)
  *For leftovers: only bake the squashes you need each day. The other days, reheat the stuffing in the microwave and cook the squash needed from scratch
  *There will be extra stuffing that you can eat separately

====Instructions====
  -Preheat oven to 400F
  -Slice acorn squashes in half carefully. Cover the inside of all four halves with about 1/2 tbsp olive oil each (for a total of 2 tbsp). Season with salt and pepper to taste. Place cut side down on a foil-lined baking tray and bake until soft and a bit golden, about 30-45 minutes
  -While squash is baking, make the stuffing. First, cook the rice - boil 1 cup water, add rinsed rice and some salt to taste, cover and reduce heat to low and cook for about 12-14 minutes until water is fully absorbed
  -In a large skillet over medium-high heat, add 2 tbsp olive oil. Once hot, add sage leaves and fry for a minute, then add beef. Break up with a wooden spoon and cook until browned, seasoning with salt and pepper. Add shallots, garlic, and thyme, cooking until shallots are soft
  -Stir in rice and heavy cream, then add 1/2 cup of cheese. Stir to combine and let simmer for a few minutes
  -Get the acorn squash out of the oven and flip over. Stuff each of the four halves with 1/4 of the stuffing (or as much as will fit), then top with remaining cheese. Bake for 10 minutes, until cheese is melty and browned


\\ \\