Cut it into chunks, puree it or simply keep it in its halves. Then to freeze the acorn squash, make sure to cook it first. If freezing the stuffing, follow the instructions above under the header “pre-cooking the filling in advance”. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. In a large sauté pan over medium-high heat add the remaining 1 tablespoon of olive oil to the pan and cook the sausage until just cooked. Roast in the oven until tender about 40 to 45 minutes. Acorn squash can be kept in the freezer for 10-12 months!Īlongside being a great meal prep recipe, you can freeze cooked acorn squash as well! I recommend storing the acorn squash and the filling separately to make reheating from frozen an easier task. Toss the squash with 2 tablespoons of the olive oil, salt, pepper and thyme and transfer to a parchment lined baking sheet. Cut it into chunks, puree it or simply keep it in its halves. Ingredients 3 large acorn squash, halved and seeds removed 1 tablespoon vegetable oil 1 pound hot bulk pork sausage 1 medium sweet onion, chopped 1 rib. Roast acorn squash halves until tender, then stuff each squash with a creamy and cheesy risotto.
Meanwhile, cook the orzo according to the manufacturers instructions, removing 2 minutes. If freezing the stuffing, follow the instructions above under the header “pre-cooking the filling in advance”. Bake for 30 minutes, or until easily pierced with the tip of a knife. Alongside being a great meal prep recipe, you can freeze cooked acorn squash as well! I recommend storing the acorn squash and the filling separately to make reheating from frozen an easier task.
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