I was all set to make my BBQ Bacon Burgers last night, but I remembered last minute that it was my niece’s 12th birthday. Time to script the flip! We did Pesto Sausage Stuffed Acorn Squash instead because…reasons. So the burgers are dinner tomorrow and I promise to post the hamburger bun recipe.
Squash:
2 large Acorn Squash; halved and de-seeded
4 teaspoons Butter; divided
1 teaspoon Smoked Paprika
Salt and Pepper to taste
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Filling:
½ cup uncooked Rice
¼ cup uncooked Quinoa
1 cup Chicken Broth
½ lb Italian Sausage
½ cup Onion; diced
2 cloves Garlic; minced
3 Tablespoons Basil Pesto
Splash of Heavy Cream
Pinch of Red Pepper Flakes
½ teaspoon Garlic Powder
½ teaspoon Smoked Paprika
Salt and Pepper to taste
1 ½ cups Parmesan Cheese; divided
- Preheat oven to 400°F.
- Heat a small saucepan over high heat and bring the rice, quinoa and broth to a boil. Cover and reduce the heat to low, simmering for 20 minutes or until tender.
- Add 1 teaspoon butter to each of the squash halves and season with salt, pepper and smoked paprika. Bake, uncovered, in the preheated oven for 45 minutes or until fork tender.
- Meanwhile, heat a skillet over medium-high heat and add a drizzle of olive oil. Sauté the onions and sausage until the onions are tender and the sausage is cooked through. Add the garlic and sauté until fragrant, about 2 minutes, then add the rice/quinoa mixture and remaining ingredients; minus 1 cup Parmesan Cheese. Taste and season accordingly.
- Scoop the sausage mixture into the cooked squash halves and top with the remaining parmesan cheese. Bake for 15 minutes or until the cheese is melted.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 