Stuffed Acorn Squash With Sausage, Barley And Goat Cheese
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 large
Shallot (minced about 1/2 cup)1 tsp
Italian Seasoning1 tsp
Dried Sage450 g
Italian Sausage60 g
Goat Cheese4 tsps
HoneyDirections:
1
Watch how to make this recipe
2
Preheat the oven to 450 degrees F
3
Melt the butter in a 10-inch cast-iron skillet
4
Brush the squash with 2 tablespoons of the melted butter
5
Season aggressively with salt and pepper and place cut-side down on a rimmed baking sheet
6
Add 1 tablespoon water to the baking sheet and bake until tender, 25 to 35 minutes
7
Warm the remaining butter in the skillet over medium heat
8
Add the celery and shallots and saute until tender, about 3 minutes
9
Add the Italian seasoning, sage and 3 ounces water and cook until the herbs are tender, about 2 minutes
10
Stir to combine
11
Add the sausage to the skillet and stir to combine
12
Cook, stirring occasionally, until the sausage is golden brown and cooked through, 7 to 10 minutes
13
Add water as needed to deglaze the pan and prevent sticking while cooking
14
Transfer the sausage mixture to a large bowl and toss with the barley and lemon zest
15
Stir in the goat cheese, until large clumps still remain but are evenly dispersed
16
Stir and adjust the seasoning with salt and pepper as needed
17
Fill each squash half with the sausage mixture and bake cut-side up until golden brown, 8 to 10 minutes
18
Drizzle with the honey before serving