Pay close attention to it when it hits about 20 minutes to make sure the nuts on top are not burning. Add the base to the casserole dish and add the topping on top.Once melted, add to the nut mixture and mix until the nuts start getting clumpy.
Melt the honey and coconut butter together on the stove. In another bowl add the dry topping ingredients (pecans, cashews, coconut flakes and coconut flour). Add the dry to the wet ingredients and stir well. Once the squash is done, scoop out one cup and mix into the wet ingredients. Melt the coconut oil and honey on the stove. In a separate bowl, whip the egg until the yolk and whites are completely combined. In a bowl mix together the cinnamon, nutmeg, coconut flakes and salt. While the squash is baking, prep the rest of the ingredients. #Savory acorn squash casserole withgr skin
Place in the oven for about 45 minutes, or until you can easily poke a form through the skin and into the center.
With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base.
Cut the acorn squash in half, place it face down in an oven-safe dish and put about half of an inch in the bottom of the dish. Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. It is a hearty side dish that the whole family will surely love. Its delicious crunch comes from breadcrumbs, while its savory taste originates from Parmesan cheese. Garnish with more fresh thyme leaves and black pepper before serving. The classic acorn squash casserole recipe is a truly exceptional dish perfect for Thanksgiving. Sprinkle with the remaining 1/2 cup fontina. Bake for 12-15 minutes or until the cheese is melted and everything is warm throughout. Step 5 Flip the squash cut-side up and divide the filling among each squash half. Let simmer for a couple of minutes then remove from the heat. Stir in 1/2 cup fontina cheese until well combined. Step 4 Stir in the cooked rice and heavy cream. Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes. Before getting my air fryer (got an Instant Pot Vortex on Amazon), Ive only roasted acorn squash in the oven (see my sausage stuffed acorn squash, and my honey roasted acorn squash ). Add the mushrooms, onion, garlic, thyme, salt, and pepper. Reviews Why I love air fryer acorn squash Acorn squash has such a wonderful nutty taste that pairs well with sweet or with salty/savory seasonings. Step 3 Add the remaining 1 tablespoon of oil to the skillet. Transfer the sausage-sage mixture to a bowl. Cook until fully browned, breaking up the sausage with the back of a spoon as it cooks, about 10 minutes. Step 2 For the filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until very hot. Add the sage and cook for 30 seconds or until dark green. Remove from the oven and reduce the oven temperature to 350☏. Flip each half over, placing them cut side down, and continue to roast for 15 minutes or until very tender. Brush with olive oil and sprinkle generously with salt and pepper. Carefully cut the squash in half, through the stem. Step 1 For the squash: Preheat the oven to 400☏. Place squash flat side down on a cutting board and slice into 1 - 1.5-inch slices. This is truly a knife and fork kind of meal! It also helps maintain the structural integrity of the the adorable edible bowl that is stuffed acorn squash. While the squash is cooking, melt the butter, honey, and cinnamon in the microwave. Place face down in a baking dish and cook for 15 minutes. Brush squash with olive oil and season with salt and pepper. Cooked greens, like kale or spinach, also work nicely.Īcorn squash is a smaller winter gourd, and when cooked, the skin becomes incredibly tender and actually enjoyable to eat. Cut acorn squash in half lengthwise and scoop out the seeds. In other words: Have fun! Any combination of rice (or other whole grain), ground meat, and cheese works extremely well. Treat acorn squash just as you would stuffed peppers or stuffed zucchini. Here, acorn squash halves are roasted until tender then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. 
The best and most classic preparation, though? Stuffed acorn squash. Its subtle and buttery sweetness pairs well with sage and thyme, and because its thin skin is edible, it's easier to work with than butternut squash. Though butternut squash dinners tend to get more attention, acorn squash is equally deserving of the spotlight.
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