So nice we had to do it twice!!
I am so excited to bring back al fresco Tuesday! Partnering with al fresco in August was AMAZING. They have been a favorite brand of mine for a while so to buddy up with them was a great experience/secretly my dream come true! Plus, I received so many nice compliments from you guys on the last campaign. So…this sequel is actually all thanks to you! This time around were introducing fall flavors and what better way to do that then with APPLES.
These al fresco apple sausages couldn’t be more perfect with fresh Michigan apples. Not to mention it’s squash season so I will be eating all of my meals out of a squash bowl the next few months. All of this inspired this super easy stuffed squash recipe.
This dinner is incredibly easy to do with fully cooked chicken sausage on hand. I also utilize the microwave to get the acorn squash tender before finishing it in the oven. Typically baking an acorn squash would take 45-60 minutes but this entire method takes about 25 minutes…score! You do not want to miss out on this!
Ingredients:
1 package al fresco apple chicken sausages, medium dice
4 acorn squash, tops cut off, seeds removed from the inside
2 tablespoons olive oil
1 teaspoon brown sugar
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon black pepper
2 cups cooked rice, quinoa, or a blend
2 apples, small dice
¼ cup pure maple syrup
parsley, finely chopped, for garnish
Preparation:
Preheat oven to 375 degrees. Cut the tops off of each acorn squash. Remove the insides with a spoon. Rub the entire acorn squash (inside and out) with olive oil. In a microwave-safe dish, cook the acorn squash for 8 minutes until you’re able to pierce it with a fork. Next, combine brown sugar, cinnamon, salt, and black pepper. Rub mixture on the interior of the acorn squash.
Fill each butternut squash with chopped apple sausage, cooked rice/quinoa, apples, and bake for 15 minutes. Remove from oven and drizzle a small amount of pure maple syrup over the top then top with fresh parsley.
*** This blog is in partnership with al fresco chicken but all of the thoughts and opinions contained within this piece are my own.
Jenny with the Good Eats 