Stuffed squash is a classic Fall dish that beautifully highlights the flavors of the season. The sweet and nutty qualities of Acorn squash mesh perfectly with the nuttiness found in Gruyère. Whether you’re whipping up a batch for a Thanksgiving feast, or simply looking for an easy fall dinner, this recipe will make you fall in love with Fall!
No meat? No problem! Vegetarians will be thankful to learn that this dish is also super tasty without the sausage.
• 1 acorn squash, halved and de-seeded
• ¼ pound ground Italian sausage or diced cured sausage
• ½ onion, diced
• 1 teaspoon sage, minced
• ¼ cup breadcrumbs
• 1 egg, lightly beaten
• ½ cup Gruyère, grated
• olive oil
1. Preheat oven to 350˚F.
2. Rub squash halves with 2 tablespoons olive oil and season with salt and pepper. Place squash cut side down on an oven-safe baking sheet and roast for 20 to 30 minutes or until tender.
3. While squash is cooking, add 2 tablespoons olive oil to a sauté pan and brown onions over med-low heat. Add sausage and brown.
4. Drain fat from the onion-sausage mixture. Mix sage, breadcrumbs, and egg into the mixture.
5. Remove cooked squash from oven and fill with sausage mixture. Top with grated Gruyère cheese and bake for 10 mins until cheese is browned.
6. Have the best Thanksgiving ever!
We don’t mean to toot our own horn, but we feel we must tell you: Murray’s Brie Baker is going to be your favorite part of the upcoming holiday season. Follow our easy recipe suggestions and you’ll have an impressive appetizer or dessert in just 15 minutes!
Here are some classic combinations for the holidays:
Simple:Keep it simple and top your baked brie with fig spread, honey, or strawberry jam. Really, anything spreadable will work!
Savory: A mixture of ¼ cup chopped roasted tomatoes, ¼ cup chopped artichokes, and 2 tablespoons chopped pitted olives. Combine with 1 tablespoon capers and a pinch of fresh black pepper.
Sweet: A mixture of ¼ cop chopped pecans and ¼ cup chopped dried apricots. Combine with 1/3 cup fig spread, ¼ cup dried cherries, and a pinch of ground cinnamon
Here’s what to do:
- Place an 8 oz. Mini Brie or Camembert in a Murray’s Brie Baker.
- Pick your flavor combination and mix up your topping.
- Spread the mixture over the cheese.
- Bake in a preheated 350° F oven for 15 minutes.
- Become known to all as the Host/Hostess with the Most/Mostess.
Other Baked Brie ideas:
- Go for simple sweetness with fig spread (included in Baked Brie Set).
- Wrap the brie in puff pastry and add any topping.
- Go for a savory appetizer and top with roasted mushrooms, olives, thyme, and parsley.
- Check out 23 other great Baked Brie ideas here!
Whether wrapped in buttery puff-pastry or prepared in a traditional ceramic brie baker, melty baked Brie makes for easy and impressive entertaining. We often eat these gooey creations with sweeter toppings, like fig spread or cherries. But baked Brie is incredibly versatile, and savory creations shouldn’t be forgotten, especially as a holiday season appetizer. We love this BuzzFeed list of 23 inspiring recipes for baked Brie—they highlight a wide variety of flavors and toppings. Here are two that we really love, and you can check out the whole list here.
Roasted garlic and honey pairs savory and sweet beautifully!
Mushrooms and thyme bring out Brie’s naturally earthy flavors.
There’s nothing like a ripe, still-warm tomato plucked from the garden, sprinkled with a pinch of coarse sea salt. We’re all for this method of consumption, and highly recommend it. But if you want to kick the experience up a notch and create something that you can share with friends on a Sunday afternoon, add layers of fresh mozz and basil for a classic Caprese salad. We’re into a variation on this classic that’s a little more chunky and rustic.
Supreme Summer Tomato Salad with Mozzarella (or Burrata)
2-3 lbs of garden fresh/ heirloom tomatoes
sea salt and ground pepper
pinch of dried oregano
red wine or balsamic vinegar
1 grated clove of garlic
1/3 cup basil, sliced thin
pinch of red pepper flakes
- Slice tomatoes into bite-sized chunks and wedges. Place in a colander and sprinkle toms with a few pinches of coarse salt, which will help draw some of the moisture out, and will bring out that bright, acidic tomato flavor.
- Toss and sprinkle and let the colander drain into a bowl or the sink for 10-ish minutes.
- While they drain, blend dressing ingredients together: oil, vinegar, oregano, red pepper and garlic.
- In a separate bowl, coat tomatoes in dressing and add ribbons of basil.
- Slice up a 1lb ball of Mozzarella or Mozzarella di Bufala, and cut the round pieces into smaller, bite-sized morsels that can be placed on a plate beside the salad, or scattered on top and mixed in.
- Option 2: pour salad around a ball or two of Burrata, that can be opened and dipped into with pieces of fresh, crusty bread.
Recommended sides: assorted olives, prosciutto, salami