Posts Tagged ‘sausage’

Savor the Flavors of the Season with Billy Parisi’s Sausage and Mushroom Stuffed Acorn Squash

If you’re looking for a festive and seasonal appetizer for your holiday feasts, try Chef Billy Parisi’s Sausage and Mushroom Stuffed Acorn Squash – simple and loaded with flavor. 

Sausage and Mushroom Stuffed Acorn Squash Overhead

I often say I love summer produce the best with its abundance of vine fruits and vegetables, until I sink my teeth into root winter vegetables like this acorn squash – stuffed with sausage and mushrooms.  Whether it’s that delicious savory nutty flavor from fall squashes or the heartiness of root vegetables, there’s something about winter produce that really has helped me appreciate the season.  Regardless of which seasonal produce you prefer, there is no doubt that mushrooms can help enhance the flavor.  The best part about this recipe is that you could use shiitake mushrooms, portabella mushrooms or buttons, like I did, and it will still be delicious due to mushrooms’ versatility.

Stuffing acorn squashes is nothing new, but changing up the stuffing to your desire is.  I’ve seen meat sauces with meatballs, ground turkey, you name it!  I wanted to create something that represented fall with tons of balanced flavor.  The combo I came up with is Italian sausage, apples, brown rice, finely minced button mushrooms, bread crumbs and herbs.  You’ve got salty from the sausage, savory from the herbs, a little sweet and tart from the apples and, of course, umami from the mushrooms.  Not to mention all of that goodness is stuffed up in an acorn squash half and baked in a brown sage butter sauce.

When finely mincing the mushrooms, you can either do it with a knife or put them in a food processor and process until they are to the minced consistency.  I prefer the latter, as it saves a ton of time so you can focus on everything else.  Once the mushrooms are finely minced, mix them in a bowl with the other ingredients.  Now before you stuff up the squash, be sure to scoop out the seeds and season the inside with salt and pepper.

Once they were stuffed up, I added a few more panko crumbs to the top and then off to the oven.  While they were baking, I cooked some butter in a small pot until the milk fats were cooked off and turned the butter slightly brown, making brown butter.  Browning butter makes for a really tasty nutty flavor which I thought would be perfect to drizzle on top of the stuffed squash.  Once the butter is brown, I seasoned it with salt and pepper and added in some fresh chopped sage.  Super delicious!!  This Sausage and Mushroom Stuffed Acorn Squash with Brown Sage Butter is as simple as it gets and is absolutely loaded with flavor!!

Sausage and Mushroom Stuffed Acorn Squash Cut Open

Sausage and Mushroom Stuffed Acorn Squash with Brown Sage Butter Recipe

Serves 6

Ingredients

1 pint domestic mushrooms, brushed free of any dirt
1 pound loose Italian sausage
2 cups cooked brown rice
1 peeled and small diced Granny Smith apple
1 peeled and small diced Fuji apple
¾ cup panko bread crumbs + more to top off
3 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
4 acorn squash cut in half, seeds removed and seasoned
1 stick unsalted butter
Kosher salt and fresh cracked pepper to taste

Procedures

1. Preheat the oven to 375°.

2. Using a knife or food processor, finely mince the mushrooms to match the consistency of the sausage.

3. Add the mushrooms to a bowl and mix with the sausage, rice, apples, ¾ cup of panko bread crumbs, 1 teaspoon of sage, 1 teaspoon of thyme, salt and pepper until combined.

4. Place the squash skin side down on a sheet tray lined with parchment paper and season the inside with salt and pepper. Evenly divide the sausage-mushroom mixture and stuff it into the center of the acorn squash. Sprinkle on remaining bread crumbs and bake in the oven at 375° for 30 to 35 minutes or until the tops are lightly browned and the sausage is cooked through out.

5. In a small pot, add the butter and cook over low heat until the milk fat solids are cooked and the butter begins to turn light brown. Remove from the heat, season with salt, pepper and remaining sage and drizzle it over the cooked stuffed squash. Enjoy!

Baked Sausage and Mushroom Frittata Muffins

Incorporate The Blend into your morning – or brunch – routine starting with these baked sausage and mushroom frittata muffins from Aggie’s Kitchen.

Baked Sausage and Mushroom Frittata Muffins by Aggies Kitchen

I started making baked frittata muffins for my family about a year ago and we are officially hooked! They are so simple to put together and the variety of fillings are endless, making them even more appealing in my opinion. What I love about frittata muffins is that they are portion controlled, making them perfect for a light breakfast, snack or for offering at brunch where other foods will be served. A dozen of these savory Baked Sausage & Mushroom Frittata Muffins would round out a brunch menu quite nicely if you ask me. My favorite part of a brunch menu is the opportunity to try a little bit of several things, so these muffin-sized frittatas will fit right in.

Using The Blend concept, I was able to cut back on the amount of Italian sausage I used in this recipe with chopped mushrooms. Such a winning concept since you can basically please all the meat eaters in your group, yet know that what you are serving is a little bit more nutritious – without sacrificing texture or flavor. I used baby bella mushrooms in this recipe, but white button mushrooms would be great as well. Enjoy!

Baked Sausage and Mushroom Frittata Muffins

Ingredients:

2 fresh Italian chicken sausage links (about 1/3 pound), casings removed
8 0z whole baby bella mushrooms, chopped
1 shallot, chopped
2 handfuls fresh spinach leaves, chopped
9 eggs
1/4 cup whole milk
1 cup shredded mozzarella
cooking spray

Directions:

Heat oven to 400 degrees. Spray a 12-cup muffin pan liberally with cooking spray.

In a large nonstick skillet, brown and crumble Italian chicken sausage. Add shallots and chopped mushrooms, season with salt and pepper and cook for about 5 minutes, until softened. Add chopped spinach and cook for another 3-4 minutes until spinach is completely wilted. Turn off heat and set aside.

In a large mixing bowl, whisk together 9 eggs. Add milk and continue to whisk until eggs and milk are blended. Stir in mozzarella cheese.

Using a tablespoon, add sausage, mushroom and spinach mixture evenly into each muffin cup. Carefully pour egg mixture into each cup, using the spoon to gently lift the sausage mixture so that egg mixture reaches the bottom of cup.

Bake for 15 minutes. Let cool for about 5 minutes, then carefully run a knife around edges of egg muffins to separate from pan. Let cool for another 5 minutes then remove egg muffins completely from pan. Serve with fresh fruit and other brunch favorites!

Baked Sausage and Mushroom Frittata Muffins by Aggies Kitchen Baked Sausage and Mushroom Frittata Muffins by Aggies Kitchen Baked Sausage and Mushroom Frittata Muffins by Aggies Kitchen