Got a lot of turkey left over from the holiday?
Do you plan for more people that may or may not actually come to your gathering?
Maybe you love Thanksgiving so much, that you wish you had a variety of dishes to continue those glorious flavors for days after.
Well I've got the thing for you!
Make these amazing leftover Thanksgiving Stuffed Acorn Squash Bowls. They are resourceful and delicious!
If you have guests staying with you over the holidays this will make a perfect next day breakfast, lunch, or dinner.
It's easy to serve up for a bunch of people. Just create a little "Sides Bar" with all the ingredients to stuff the acorn squash with in their own little containers/serving bowls.
You, your family, or guests can build their own thanksgiving leftover squash bowls the way they like them! :-D
I think these squash bowls are so easy!
You can fry up different kinds of breakfast meats in the morning to add to the squash.
Sausage meat, bacon bits, ground beef, pork chops, or any meats you desire! But most certainly all that wonderful leftover turkey meat!
I think acorn squash is such a beautiful squash.
It can be sweetened or savory. Baked, diced, or sautéed. You can do a lot with an acorn squash :-)
I love baking my acorn squash in the oven. Letting it get all golden and perfectly tender on the inside.
Then make edible bowls out of them for all my leftover goodies.
I prefer to make my acorn squash Sweet AND Savory.
Roasted with brown sugar butter.
Stuffed with cornbread dressing, a warm apple & raisin compote spiced to perfection, with a mix of turkey pieces, and sausage bit's.
Layering the Roasted Acorn Squash is as easy as 1 - 2 - 3!
2- Meats of choice (Sausage meat, pork chops, bacon bits, ground beef, or any meats you desire)
3- lastly top with the Apple Cranberry Mixture
GO! - Bake for 10 -15 minutes to serve hot and DIG IN!!
Acorn Squash Recipe
2 Acorn Squash
4 - 6 Tablespoons of butter, softened
1/2 Cup Brown Sugar
Cornbread Dressing (or any dressing/stuffing leftover or fresh)
1 lb+ Turkey meat, Strips/chunks (Leftover or freshly made)
1/2 lb or more of Breakfast Meat (Sausage meat, pork chops, bacon bits, ground beef, any meats you desire)
Apples and Raisins Compote:
2 tablespoons unsalted butter
2 Red Delicious apples, peeled, cored, and sliced in 1/2-inch-thick wedges
1/4 cup cranberries
3/4 cup apple juice/cider or sparkling apple Juice/cider
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
Pinch of Salt
Pinch of black pepper, ground
- Preheat Oven to 350 Degrees
- Mix the brown sugar and butter till creamed
- Cut the acorn squash in half, scoop out the seeds
- Add a little drizzle of olive oil in the middle and around the edges
- Place the squash halves open side down on a baking sheet and bake in an oven about 20 minutes
- While the squash is roasting in oven. Melt the butter for the apple cranberry mixture in a skillet over medium-low heat
- Add the apples to the skillet to coat in the butter. Cook and stir for 8 minutes till darker in color
- Mix in the raisins and add the apple juice (or Sparkling apple cider), Continuously keep stirring to scrape up the brown bits
- Scoop in the brown sugar, cinnamon, salt and pepper
- Simmer for 10 minutes until the apples break down and become soft
- After 20min in the oven, Flip the squash over and run a fork through the middle making little lines for the Brown Sugar Butter to seep into. Caution: Squash will be hot, handle with care
- Add about a tablespoon of the Brown Sugar Butter into the middle of the squash and around the edges
- Bake for another 20-30 minutes or until the squash is tender
- Baste squash with excess sugar butter (if any) from the pan
- Layer the Roasted Acorn Squash first with the Stuffing, then your meats of choice, lastly top with the apple cranberry mixture and bake fore 10 -15 more minutes to serve hot
- Double this recipe to feed a bunch of people with your recipe, or even to eat these multiple times in one day!