8/2/2023 0 Comments Nyt cooking acorn squashUSES Nutty, with hints of maple, it’s excellent for roasting slices. Garnish with more fresh thyme leaves and black pepper before serving. LOOKS A cross between the acorn and sweet dumpling varieties, this squat, small, lobed squash has an edible multicolored skin. 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. Add the mushrooms, onion, garlic, thyme, salt, and pepper. 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.
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