{"id":2197,"date":"2015-11-16T17:08:48","date_gmt":"2015-11-16T17:08:48","guid":{"rendered":"http:\/\/www.roadtolivingwhole.com\/?post_type=recipe&p=2197"},"modified":"2020-08-24T05:27:00","modified_gmt":"2020-08-24T05:27:00","slug":"sausage-cranberry-pine-nut-stuffed-winter-squash","status":"publish","type":"post","link":"https:\/\/www.roadtolivingwhole.com\/sausage-cranberry-pine-nut-stuffed-winter-squash\/","title":{"rendered":"Sausage, Cranberry, And Pine Nut Stuffed Winter Squash"},"content":{"rendered":"
I just love fall and winter squash. There is so much variety, and I just love the flavor. I was inspired to make this dish while I was at the grocery store alone and got so excited! I’ve been venturing more into exploring different flavor combinations and taking baby steps into trying them. I decided to try mixing sweet and savory in a sausage, cranberry, and pine nut stuffed winter squash. What I love about this dish is that it is as flavorful as it is pretty.<\/p>\n
I took my acorn squash and cut them in half width wise and it’s so pretty that way! I cut off the pointed bottoms so they can sit evenly on the baking sheet. I had a couple where that caused a hole in the bottom, that’s totally okay! Then I light coated the flesh with olive oil and salt, turned bowl side down onto the baking sheet and roasted for 20 minutes at 425 degrees. This allowed for the squash to roast and steam without drying out.<\/p>\n