Yield: 4 servings
Instant Pot Acorn Squash with Sausage Stuffing
Every bite of this dish is a flavor explosion with hints of spicy, earthy, tart, and sweet tastes all combined in one delicious acorn squash.
Ingredients
- 1 cup wild rice, rinsed
- 1 3/4 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1/2 lb. ground Italian sausage
- 1 shallot, diced
- 1 garlic clove, minced
- 1 cup water
- 2 acorn squash, halved and seeded
- 8 oz. steamed chestnuts, chopped (optional)
- 1/4 cup dried cherries
- 1/4 cup chopped walnuts
- 1/2 teaspoon dried sage
- 1/4 teaspoon kosher salt
Instructions
- In a large saucepan over medium high heat, stir together the rice and chicken broth. Bring to a boil, then reduce the heat to low and cover. Cook for the amount of time on the package directions (about 45 minutes).
- Heat the instant pot on the SAUTÉ function. Add the olive oil and swirl to coat bottom of the pan. Add the Italian sausage, shallots, and garlic and cook 5 minutes, until the sausage is no longer pink.
- Cancel the SAUTÉ function. Remove the sausage to a paper towel lined plate to drain. Discard any remaining grease in the pot.
- Add 1 cup of water to the instant pot and place the trivet in the bottom. Place the acorn squash halves on top of the trivet cut side up. Lock the lid and set the pressure valve to sealing.
- Cook on HIGH pressure for 6 minutes (it will take about 10 minutes to come to pressure). Allow the pressure to natural release for 7 minutes, then rapid release any remaining pressure. When the pin has dropped, remove the lid and place the squash on a serving tray.
- Combine the cooke rice and sausage mixture. Stir in the chestnuts, dried cherries, walnuts, sage, and salt. Spoon the mixture into the squash cavities and serve immediately.
Notes
- Garnish stuffed acorn squash with pomegranate arils or fresh sage leaves, if desired.
- To reheat stuffed acorn squash, place on a baking tray and cover with aluminum foil. Heat for 30 - 40 minutes in a 350-degree oven, until warmed through.
- To freeze cooked squash, cool completely then seal tightly in a resealable freezer bag and store for up to 3 months. To reheat, thaw overnight in the refrigerator, then reheat as you would leftovers.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 610Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 34mgSodium: 771mgCarbohydrates: 78gFiber: 13gSugar: 18gProtein: 20g