sweet Italian sausage, casings removed 2 cloves garlic, chopped 1 tsp. Place the halves, flesh side up, on a baking sheet and sprinkle each half with salt. 2 Halve each squash, then scrape out the seeds and stringy membranes. (to 3 tablespoons) brown sugar Pure maple syrup Directions 1 Preheat oven to 400 degrees. olive oil, divided 1 yellow onion, finely chopped 8 oz. Ingredients 2 whole acorn squash Kosher salt to taste 2 tbsp. Cut it into chunks, puree it or simply keep it in its halves. dried cranberries Kosher salt and freshly ground black pepper 2 small acorn squash, halved and seeded 3 tbsp. Then to freeze the acorn squash, make sure to cook it first. If freezing the stuffing, follow the instructions above under the header “pre-cooking the filling in advance”. Acorn squash can be kept in the freezer for 10-12 months!Īlongside being a great meal prep recipe, you can freeze cooked acorn squash as well! I recommend storing the acorn squash and the filling separately to make reheating from frozen an easier task. Cut it into chunks, puree it or simply keep it in its halves. Alongside being a great meal prep recipe, you can freeze cooked acorn squash as well! I recommend storing the acorn squash and the filling separately to make reheating from frozen an easier task.
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