8/9/2023 0 Comments Acorn squash with sausage![]() ![]() We also eat wild venison which my husband and I hunt ourselves. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Overall, this recipe was really straight forward and produced a mouth-watering meal for my family.I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen! Add the stock and stir the pan over low heat until combined (about 2 minutes). Once veggies are cooked, add the sausage, herbs, and bread cubes to the pan.Add Better Than Bouillon Roasted Chicken Base to 1 1/2 cups of water and stir until dissolved.Season veggies with pepper, and cook until veggies are slightly translucent. ![]() In the same pan, add one stick of butter, garlic, onion, and celery.Remove pan from heat and remove sausage with a slotted spoon, and leave behind juices. Cook until sausage is browned, and fully cooked. Heat a 6-quart stockpot and cook ground sausage in it.Squash will be fork tender with a caramelized flesh and soft outer skin. Bake for 30-35 minutes at 400 degrees Fahrenheit. ![]() Place squash flesh side down on a parchment-lined baking sheet.
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