Turkey Day Pot Pie. In a bowl, mix squash and oil until coated. Spread squash onto a parchment paper cover cookie sheet. Mix the rest of the ingredients together in a large bowl.

Especially when you are super busy and just want a delicious home-cooked meal. This turkey pot pie has a comforting creamy center with an extra-flaky top. Brushing the crust with heavy cream and sprinkling with flaky sea salt is an absolute must. You can have Turkey Day Pot Pie using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Turkey Day Pot Pie

1. It’s 2 of pie crust, store bought or homemade.
2. You need 1 of Acorn squash.
3. Prepare 2 tbsp of vegetable oil.
4. You need of salt and pepper.
5. Prepare 1 of Turkey, leftover from t-day and cubed.
6. Prepare 1 can of green beans.
7. Prepare 1 medium of white onion, chopped.
8. You need 1 of 14oz jar of Alfredo Sauce.
9. It’s 1 tsp of thyme.
10. It’s 1 tsp of Sage.

This is just one more reason. Spread the batter over the turkey mixture. Melt butter in saucepan and cook chopped onion until tender. Pour mixture into a casserole dish or deep pie pan.

Turkey Day Pot Pie instructions

1. Preheat oven to 400. Peel and cubed squash. In a bowl, mix squash and oil until coated. Salt and Pepper to taste..
2. Spread squash onto a parchment paper cover cookie sheet. Bake for 15 minutes..
3. Mix the rest of the ingredients together in a large bowl. When squash is roasted, add them to the mixture. Gently stir, coating squash..
4. Put a layer of pie dough into a greased pie pan. Fill with mixture and cover with the second pie dough. Put 6 slits in the top dough..
5. Cover the edges of dough with aluminum foil. Bake for 30 minutes. After 30 minutes remove foil and bake for 15 minutes more or until done..
6. Cool for 15 minutes before serving. Enjoy!.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust. Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. A Classic Turkey Pot Pie that is hearty and sure to warm you up on a cool fall day. Turkey Pot Pie is the perfect way to enjoy leftover roast turkey!

Sausage Stuffed Acorn Squash. Easy and healthy Sausage Stuffed Acorn Squash packed with an abundance of sweet and savory flavor! This sausage stuffed acorn squash is my new best friend. And by "best friend", I mean with benefits.

Italian Sausage Stuffed Acorn Squash Dinner – Baked Stuffed Acorn Squash with Sausage, Mushrooms & Cheese! Go beyond the classic stuffed sweet potato. Stuffed acorn squash is effortlessly pretty and easy. You can cook Sausage Stuffed Acorn Squash using 23 ingredients and 8 steps. Here is how you cook it.

Ingredients of Sausage Stuffed Acorn Squash

1. Prepare of Squash.
2. You need 2 small of Acorn squash.
3. You need 1 tbsp of butter melted.
4. Prepare 1/4 tsp of ground sage.
5. You need 1/4 tsp of garlic powder.
6. It’s 1 tsp of brown sugar.
7. Prepare of Stuffing.
8. You need 1 lb of pork sausage.
9. You need 1 small of red onion diced.
10. You need 2 of ribs of celery diced.
11. You need 6 of mushrooms chopped.
12. Prepare 1 of apple peeled and grated.
13. Prepare 1 tsp of garlic.
14. It’s 3 tbsp of fresh parsley.
15. Prepare 1/2 tsp of ground sage.
16. Prepare 1 cup of fine breadcrumbs.
17. It’s 1 tbsp of parmesan cheese.
18. It’s 1/2 cup of dried cranberries chopped.
19. You need 1/4 cup of chopped walnuts.
20. You need 1/2 tsp of garlic.
21. Prepare 1 of egg beaten with 1 tsp milk.
22. It’s 1/2 tsp of salt.
23. You need 1/2 tsp of pepper.

This Stuffed Acorn Squash is fall embodied in one recipe. It will become a quick favorite with its healthy mix of sweet and savory in one filling and How to Make this a Vegetarian Stuffed Acorn Squash. While I love the sausage in this recipe, you could use a vegetarian meat substitute, add. I made this recipe up after searching for the perfect stuffed squash recipe-I think this is it!

Sausage Stuffed Acorn Squash step by step

1. Cut squash in half and remove the seeds.
2. Melt 1 tbsp butter and add sage and garlic powder.
3. Paint the inside of the squash with butter mixture and bake in the oven at 350°F for 40 mins. If squash looks dry cover with tinfoil to help steam it for 15 mins.
4. Fry off pork sausage, drain fat, reserve 2-3 tbsps of fat for frying vegetables. Put cooked pork in a large bowl, set aside.
5. In frying pan add onion cook till translucent, add celery cook 2-3 mins, add mushrooms cook 2-3 mins, add apple cook 2-3 mins then add to pork in the bowl.
6. In the bowl with the pork and veg add salt and pepper to taste, sage, breadcrumbs, cranberries, walnuts, parsley, parmesan, garlic and beaten egg and mix well with your hands.
7. Divide the sausage mixture into 4 portions and fill the squash return to the oven for another 30 mins.
8. Serve with steamed veg on the side and chunk of buttery garlic bread.

The stuffing would also be delicious in turkey or chicken. The squash can be cooked ahead of time-you may need to bake longer after stuffing. All our favorite fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash. For a vegetarian variation, sub out sausage for shiitakes or button mushrooms sautéed in butter or olive oil! How to Make Apple Sausage Stuffed Acorn Squash.

Roasted Acorn Squash & Raisin Rice.

You can have Roasted Acorn Squash & Raisin Rice using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Roasted Acorn Squash & Raisin Rice

1. It’s 1 of acorn squash; peeled, de-seeded, & medium dice.
2. Prepare 1 C of long grain rice.
3. You need 1 1/2 C of chicken stock.
4. It’s 1 of yellow onion; medium dice.
5. Prepare 2 cloves of garlic; minced.
6. Prepare 1/3 C of raisins.
7. You need 2 t of cumin.
8. It’s 3/4 t of cayenne pepper.
9. Prepare 1/2 t of dried thyme.
10. Prepare 2 T of butter.
11. You need 1 of large pinch kosher salt & black pepper.
12. You need of olive oil; as needed.

Roasted Acorn Squash & Raisin Rice step by step

1. Toss acorn squash with enough oil to coat. Season with salt, pepper, and 1 t cumin. Roast at 400° for approximately 15 minutes or until squash is caramelized and tender..
2. Puree squash with chicken stock in a food processor. Empty contents into a saucepot. Reduce to 1 C..
3. Heat butter in a seperate small saucepot. Add rice, onion, thyme, cumin, cayenne, salt, and pepper. Stir and cook 1 minute. Add garlic. Cook for another 30 seconds..
4. Add hot chicken stock and raisins. Bring to a simmer. Cover. Bake in oven at 350° for approximately 20 minutes or until liquid has absorbed. Fluff with fork..
5. Variations; Rum, apple, bell peppers, bacon, apple cider vinegar, allspice, ginger, honey, coconut milk, clove, celery, mint, maple, orange, parsley, pecan, pistachios, pine nuts, sage, savory, soy, vanilla, curry, brown sugar, dried cranberry or plum, nutmeg, Grand Marnier, lemon, amaretto, currants, brown butter.

Fall Brandied Squash.

You can have Fall Brandied Squash using 7 ingredients and 24 steps. Here is how you achieve it.

Ingredients of Fall Brandied Squash

1. Prepare 3 medium of butternut squash (about 11 cups cubed).
2. You need 2 large of acorn squash (about 11 cups cubed).
3. Prepare 2 lb of dried pitted cherries (about 5.5 cups).
4. Prepare 3/4 cup of Christian brothers brandy (or whatever brand you like).
5. Prepare 1 cup of melted butter.
6. It’s 3 cup of light brown Sugar (less if you want it less sweet.. more for more sweet).
7. Prepare 1 of ground cinnamon (see directions).

Fall Brandied Squash instructions

1. Wash any dirt or debree from your squash..
2. Starting with your butternut squash. But if the ends..
3. Cut squash in half lengthwise..
4. Scoop out seeds..
5. Peel squash..
6. Slice short ways then cube..
7. Repeat until all butternut squash is cubed. Place in a large bowl..
8. Now working with the acorn squash. . Cut in half as shown and scoop out seeds..
9. Cut aLong the natural grooves making wedges..
10. Peel squash wedges..
11. SLice and cube wedges. Place in a large bowl.
12. Bring a large stock pot to a rolling boil. Place all cubed squash into boiling water. Boil for a few minutes until squash is firm tender..
13. Place squash into a colander and drain rinsing with cold water to cool squash to stop the cooking proCess..
14. Preheat oven to 375º F.
15. In a large bowl place all the squash and the cherries. Toss well..
16. Divide squash mix equally between two large baking sheets..
17. Mix together melted butter and brandy..
18. Divide brandy butter mix equally between both pans drizzling over squash..
19. Sptinkle brown sugar equally over all the squash. I used a sifter for easier sprinkling..
20. Sprinkle cinnamon across the top. As Much as you would like..
21. Place squash in oven on middle oven rack. Bake for about 30 Minutes or until ask squash is cooked through. Oven isn't big enough to place them side by side so I did one on top the other . Naked 15 min. Then traded places and baked an additional 15 min..
22. ReMove from oven and scoop out into a serving bowl. Pour juices over..
23. Serve and enjoy!.
24. Pretty much any type of squash can be used even pumpkin. Taste good warm, hot or cold! Also awesome if yOu add mini marshmallows sprinkle on top last 15 min of baKing.

Acorn Squash with Kale and Turkey Sausage.

You can have Acorn Squash with Kale and Turkey Sausage using 14 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Acorn Squash with Kale and Turkey Sausage

1. Prepare 3 of acorn squash.
2. You need 1/2 tsp of salt.
3. It’s 1/4 tsp of black pepper.
4. Prepare of Olive oil cooking spray.
5. Prepare 3 tsp of olive oil.
6. You need 1 lb of spicy Italian turkey sausage.
7. Prepare 1 of large leek.
8. Prepare 3 cloves of garlic.
9. You need 4 cups of baby kale.
10. You need 1/3 cup of chicken broth.
11. Prepare 1/4 cup of chopped walnuts.
12. Prepare 3 tsp of parmesan cheese, freshly grated.
13. Prepare 3 tbs of panko breadcrumbs.
14. Prepare of Red pepper flakes, optional.

Acorn Squash with Kale and Turkey Sausage step by step

1. Preheat oven to 375 degrees F. Cut the squash in half. Cut a thin slice off the round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 40 minutes. Remove from oven; flip squash and set aside..
2. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash..
3. In a bowl, combine walnuts, Parmesan, panko and optional red pepper flakes; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes..

Sweet Toasted Acorn ( Winter ) Squash Seeds.

You can cook Sweet Toasted Acorn ( Winter ) Squash Seeds using 7 ingredients and 13 steps. Here is how you cook that.

Ingredients of Sweet Toasted Acorn ( Winter ) Squash Seeds

1. You need 2 cup of acorn squash or butternut squash seeds.
2. It’s 2 tbsp of melted butter.
3. It’s 1/4 tsp of salt.
4. It’s 1 tsp of brown sugar.
5. Prepare 3/4 tsp of ground nutmeg.
6. You need 1 1/4 tsp of ground cinnamon.
7. It’s 2 1/4 tbsp of sugar.

Sweet Toasted Acorn ( Winter ) Squash Seeds instructions

1. these seeds are wonderful for sweet trail mixes, to eat alone, or put on top of a pumpkin pie or sweet potato pie for garnish, or on top of fruit salads or yogurt!.
2. preheat oven to 325.
3. clean seeds of all pulp, rinse and pat dry..
4. melt butter..
5. toss seeds in butter..
6. add seasonings to butter and toss seeds well to coat..
7. spread seeds out on a foil or parchment paper line baking sheet slightly sprayed with butter flavor baking spray..
8. roast 10 minutes on top shelf of oven. then toss seeds to roast evenly..
9. bake another ten minutes and toss again..
10. watch ur seeds as the inside can burn..do a small taste test to ensure they are crispy enough.. if not add 3 minutes or so..
11. remove from oven, and transfer to a plate or bowl to cool…
12. serve!.
13. note: when they cool they will be stuck together because of the sugar carmelizing.. just break apart with your hand when completely cool or before serving..

Maple Sausage Stuffed Acorn Squash.

You can have Maple Sausage Stuffed Acorn Squash using 15 ingredients and 15 steps. Here is how you cook it.

Ingredients of Maple Sausage Stuffed Acorn Squash

1. You need 2 each of Acorn Squash.
2. It’s 1/4 cup of real maple syrup.
3. Prepare of Filling Mix.
4. You need 16 oz of Ground Pork Sausage.
5. It’s 1/2 cup of White Onion, chopped.
6. You need 1 medium of Empire Apple, chopped.
7. Prepare 1/2 cup of button mushrooms, chopped.
8. It’s 1/3 cup of Chopped mixed bell peppers.
9. Prepare of Seasonings.
10. You need 1/2 tbsp of salt.
11. It’s 1/2 tsp of black pepper.
12. It’s 1/2 tsp of dried basil.
13. It’s 1/4 tsp of dried parsley.
14. You need 1/4 tsp of garlic powder.
15. You need pinch of dried thyme.

Maple Sausage Stuffed Acorn Squash instructions

1. Preheat oven to 350..
2. Preheat pan on stove top to medium heat..
3. Slice Acorn Squash in half lengthwise. Remove any remnant of the stem/vine before attempting to cut the squash in half. Protip: You can tap on the back of the knife with a rubber mallet to get it through the squash..
4. Scoop out seeds and strings from the center of the squash..
5. In preheated pan, sear ground sausage until grease appears..
6. Add peppers, onion, mushrooms and apple to sausage, and stir in..
7. Season mix with listed seasonings, and 2 tbsp of maple syrup..
8. Reduce heat to low-high and let simmer until sausage is mostly browned and peppers, onion and apple are tender..
9. While sausage mix is simmering, trim the bottom of the acorn squash just enough so they sit flat. Lightly stab the meat of the squash with a sharp knife, ensuring not to puncture the outer skin..
10. Arrange in a 9×13 baking dish and fill the bottom of the dish with water to 1/2 inch deep..
11. Divide remaing syrup, except for 4 tbsp, into the hollow of the squash halves. Coat the rims of the squash with syrup..
12. Fill the halves with sausage mix, gently packing it in, until mounded over the rims of the squash..
13. Drizzle remaing syrup over sausage mix and squash..
14. Bake in oven for 45-50 minutes, until sausage mix is fully browned and squash is fork tender..
15. Enjoy!.

Roasted Acorn Squash with Sausage, Farro, Spinach, and Feta.

You can have Roasted Acorn Squash with Sausage, Farro, Spinach, and Feta using 11 ingredients and 15 steps. Here is how you cook that.

Ingredients of Roasted Acorn Squash with Sausage, Farro, Spinach, and Feta

1. You need 2 of small acorn squash.
2. You need 2-4 Tbsp. of light olive oil.
3. It’s 2 Tbsp. of butter, divided into 4.
4. Prepare 1/2 cup of farro or wheat berries.
5. It’s 2 cups of water.
6. Prepare 1 of large shallot, chopped finely.
7. Prepare 2 of garlic cloves, minced.
8. You need 1/2 of fennel bulb, chopped.
9. It’s 1 cup of pork sausage without casing.
10. You need 2 cups of spinach, chopped.
11. You need 2 oz of feta, crumbled.

Roasted Acorn Squash with Sausage, Farro, Spinach, and Feta step by step

1. Preheat the oven to 400°F..
2. Cut acorn squash in half from bottom to top. Scoop out all of the seeds with a spoon. Brush olive oil all inside..
3. Place 1/2 tablespoon of butter in bottom of each squash. Season with salt and pepper..
4. Place squash on a baking sheet with parchment paper in the oven and roast for 30-45 minutes. The squash is fork-tender when done..
5. While the squash is roasting, cook the farro..
6. In a medium saucepan, boil 2 cups of water with a pinch of salt. Rinse and place the farro in the boiling water, cover and reduce heat to a simmer. At about 30 minutes, check for doneness. They should be chewy but not tough. If not quite done, continue cooking and checking every 5 minutes. You may need to cook them up to 25 minutes longer depending on the variety you get..
7. In a medium sauce pan, brown the pork sausage, drain the fat, and set aside..
8. In a large sauté pan on medium heat, add 2 tablespoons of olive oil and sauté garlic, shallots, and fennel for 8 minutes..
9. Add the sausage to the pan and mix in for a few more minutes..
10. Add the farro and combine for a few minutes..
11. Sprinkle 3/4 of the feta into the mixture until melted. (reserve 1/4 of the crumbles to sprinkle on top).
12. Add spinach and let it wilt into the mixture..
13. Taste and season with salt and pepper..
14. When the acorn squash comes out of the oven, let them rest for 4 minutes and then spoon the mixture into the squash..
15. Sprinkle the rest of the feta on top and serve!.

Squash Casserole with Crunchy Pecan Topping.

You can have Squash Casserole with Crunchy Pecan Topping using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Squash Casserole with Crunchy Pecan Topping

1. It’s 3 of acorn squash, halved and seeded.
2. You need 5 tbsp of butter, softened.
3. You need 1/2 cup of brown sugar.
4. Prepare 1/2 cup of all-purpose flour.
5. You need 1/2 cup of chopped pecans.
6. You need 2 of eggs.
7. You need 1/2 cup of white sugar.
8. Prepare 1/4 cup of half-and-half.
9. You need 1 tsp of vanilla extract.
10. You need 1/2 tsp of salt.

Squash Casserole with Crunchy Pecan Topping instructions

1. Preheat oven to 400°F (200 degrees C)..
2. Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor..
3. Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed..
4. Lower oven temperature to 350°F (175 degrees C). Lightly grease 11×7 inch baking dish..
5. Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash..
6. Bake squash in preheated oven until topping is lightly brown, about 40 minutes. ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 11/18/2012.

Acorn Squash Soup & Toasted Seeds. Soup so good we couldn't hide it in a can. Bring high-quality ingredients and flavors to your pantry. Acorn squash is roasted and blended with onion, carrot, and garlic to create a smooth and delicious soup.

In a large saucepan, saute onion and curry powder in butter until onion is tender. Heat oil in a large saucepan over medium heat. Add carrot, celery and onion and stir to coat. You can have Acorn Squash Soup & Toasted Seeds using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Acorn Squash Soup & Toasted Seeds

1. Prepare 2 of acorn squash (skin on).
2. It’s 1 of yellow onion.
3. It’s 2 cloves of garlic.
4. Prepare 2 tbsp of salt.
5. Prepare 2 tbsp of pepper.
6. You need Dash of cayenne pepper.
7. It’s 1 tsp of thyme.
8. It’s 1 tsp of cinnamon.
9. You need 1 tbsp of honey.
10. It’s 16 oz of chicken stock (use vegetable stock for vegan).
11. Prepare 16 oz of water.
12. Prepare 1 pint of heavy whipping cream (leave out for vegan).

Melt butter in a saucepan and sauté the onion. Acorn & Butternut Squash Soup Cleaver Cooking. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.

Acorn Squash Soup & Toasted Seeds step by step

1. Chop onion into large chunks and smash garlic cloves and sauté for a few minutes until aromatic. Add salt, pepper and chunks of acorn squash and cook on medium heat for a few minutes..
2. Add chicken stock and water and simmer for about 10 minutes..
3. Blend mixture with immersion blender and add in thyme and honey. Add more seasoning if desired..
4. Add whipping cream and serve hot!.
5. For toasted acorn squash seeds, clean seeds and dry first. Mix olive oil, a dash or salt and pepper and evenly coat seeds. Bake on 325 for 20 minutes! Serve on top of soup or as a snack for another day..

Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Learn how Guy Fieri prepares his creamy soup with roasted acorn squash, caramelized shallots and chicken stock. Cut squash in half; remove seeds and fibers. Acorn squash's buttery taste pairs well with sweet, spicy, and savory ingredients alike.