Last year I blogged about my Sausage and Brown Sugar Acorn Squash and it is still one of my favorites. But I am always looking for new twists on my old favorites. So tonight I made Jon the Sausage and Brown Sugar Acorn Squash and then I had a great idea for a twist for me. I love blue cheese so when Kraft releases their Roka Cheese spread I go a little crazy for it. So my mind was wheelin’ tonight. Sausage and Blue cheese hmmm think that is a winner. So here is what I created for me.
Sage, Sausage and Roka Cheese Acorn Squash
1 acorn squash cut in half and seeds scooped out.
Kraft Roka Cheese Spread
1 tsp of butter
1/2 to 1 cup of cooked Sausage crumbles
4 fresh leaves of Sage
Salt and pepper
Preheat oven to 375°. Take the two halves of Acorn Squash and put flesh side down on parchment paper on cookie sheet. Place in oven until you can gently squeeze the squash. Then you know it is cooked through. It takes around 20 to 30 minutes. Depends on how big your squash is. While the squash is baking in the oven brown your sausage and towards the end add your sage finely chopped.
When the squash is done flip them over and add the butter. With a fork run the butter over the edges and inside the cup of the squash. Sprinkle with salt and pepper.
Mix a spoonful pr two of the Kraft Roka Cheese and the cooked sausage together and then place into the cup of the Acorn Squash and put back into the oven for about 5 to 7 min. until the cheese is warm and gooey then enjoy this savory combination.
Here is the Sausage and Brown Sugar Acorn Squash link.
This dish is so insanely easy it is not funny. Take one acorn squash cut in half and scoop the seeds out. Place cut side down on a cookie sheet. I use silpats so that they don’t stick to the cookie sheet. Place in oven at 375 degrees until soft. I squeeze the outside of the squash and it if gives easily then you know it is done.
In the meantime cook up a pound of sausage, whatever is your favorite brand. I like my sausage on the crispy side so that is how I cook mine. Also at this time I melt a tsp of butter and add bread crumbs. When I was in Leland, MI. this weekend I stopped by Carlson Fish Shop and picked up some Stonehouse Fishtown Crumbs this is my favorite but you can use homemade bread crumbs or panko too.
This is how cool Leland is. Such a beautiful place.
When the squash is done take it out and flip them over and rub a pat of butter over the whole top and inside until the butter is melted. I then sprinkle with salt and pepper to your liking. Then sprinkle brown sugar over everywhere the butter is. Jon and I like it with more brown sugar so I add a generous portion. Fill the scooped out section with the sausage and add more brown sugar. Top with a little bit more butter. Then add the bread crumb mixture over the butter and put back into the oven for about 5 to 10 minutes more. Just enough to melt the butter and brown the breadcrumbs. Take out and enjoy!
1 acorn squash
1 pound of sausage ( you will not use the whole pound but you can use the leftovers for breakfast)
salt and pepper
So I was bored tonight and decided to throw some stuff together and this is what was created. I had Garlic and Asiago Chicken Sausage, green pepper, and onions. Well that is a natural combination if I ever saw one but we can take it a step further. So I had some frozen peas and Montery Jack cheese.
First I sauted the Chicken Sausage along with some chopped onions and green peppers.
I added some frozen peas and some chicken stock.
Once the peas were cooked through I added some more chicken stock and then I added in Minute Rice cups with Brown rice and Wild rice. I added just one cup along with about 4 ounces of Montery Jack Cheese.
Once the rice warms and the cheese melts your dinner is done. This is a quick dinner for two and so delicious.