Tasty Recipes Stuffed Squash with Bacon, Dates and Sage

Trying to find recipes Stuffed Squash with Bacon, Dates and Sage, the site provides recipes Stuffed Squash with Bacon, Dates and Sage that an individual need Listed below are the quality recipes Stuffed Squash with Bacon, Dates and Sage of which you need

Related:The Best Recipes Ranch Burger

Stuffed Squash with Bacon, Dates and Sage

"Have some fun with your holiday menu and try this whimsical side from Eva Kosmas Flores of Adventures In Cooking."

Ingredients :

8 acorn squash
2 tablespoons extra virgin olive oil
1 pound bacon
1 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 cups medium-grain white rice
3 cups chicken stock
1 cup chopped pitted dates
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 cup minced fresh sage leaves
1 cup water
Reynolds Wrap® Aluminum Foil

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H40M

Preheat the oven to 425 degrees F. Line a large casserole pan with Reynolds Wrap(R) Aluminum Foil. Set aside.
Cut squashes in half. Use a spoon to scrape the seed pulp out of the squashes. If necessary, cut 1/4 inch off the bottom of the squash halves to help them stand upright without falling over. Place the squash cut side up on the foil and set aside.
Heat the olive oil in a large frying pan over medium heat. Add the bacon and saute until just cooked through on both sides, working in batches if necessary. Remove from the pan, allow to cool slightly and then dice.
Saute the onion and garlic in the rendered fat until softened and transparent, about 8 minutes. Add the rice, chicken stock, dates, cinnamon, salt, pepper, allspice, nutmeg and diced bacon. Stir to combine. Allow the mixture to simmer for 10 minutes, uncovered, stirring every few minutes.
Add the sage and remove from heat. Gently spoon the stuffing into the squash. Spoon any leftover stuffing around the squash in the pan, then pour the water into the pan. Place the pan in the oven and roast until the squash flesh is tender and the rice is cooked through, about 45 minutes to 1 hour. Cool for 15 minutes before serving.

Notes :

Adventures in Cooking (http://www.adventures-in-cooking.com/)
For a seasonal treat, use sugar pumpkins instead of squash. Just cut the caps off of the pumpkins, scrape out and discard the seed pulp. Then cut a 1/2-inch off the bottom to help them stand upright.
Line your pans with Reynolds Wrap® Aluminum Foil for no-stick cooking every time!

Thanks to visiting our blog. no longer forget to bookmark each of our site, if our internet site provides the best quality recipes.