Acorn Squash casserole

Its fall and that means squash is out and ready for the picking. I personally had never had acorn squash before, but decided to try it out. It has a similar flavor to a sweet potato but not as dense.

This recipe is super easy, cheap and delicious! I literally can’t get enough of this and will probably be making this agian here soon.

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Ingredients

  • 1 acorn squash
  • 1 package of mild breakfast sausage
  • 2 cans of  chili ready tomatoes (tomatoes with green peppers)
  • 1 small sweet onion
  • 1 glove of garlic
  • 1 cup of brown rice
  • 1 cup of italian blend cheese
  • italian bread crumbs about 1 cup and 1/2
  • 3 tbsp of butter
  • about 3 tbsp of olive oil
  • Salt, pepper, garlic powder and some garlic salt, dried tarragon (or italian seasoning is fine also)
  • a little chopped parsley for garnish

Instructions

  1. Preheat your oven to 400 degrees.
  2. Cut your acorn squash in half, scoop out seeds. Spread olive oil on the inside of the both sides of the acorn squash, then salt n pepper evenly.
  3. Put squash on tin foil inside a casserole dish or a baking sheet–place in oven and cook for 40-50 minutes. The squash should be easily pierced with fork and tender–when ready.

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4. At about 20 minutes, chop onion and mince garlic. Put in skillet and add in sausage. Cook on medium until sausage is cook, season with garlic powder adn salt n pepper.

5. Cook cup of rice as instructed.

6. When rice is ready add rice and cans of tomatoes to sausage filling, cook on low as the squash is finished cooking.

7. When squash is ready, scoop out of shells, chop and add to the skillet.

8. Season your filling and squash to your liking.

9. Pour ingredients into a medium casserole dish, sprinkle cheese over top and then your bread crumbs.

10. Melt butter in microwave until its liquid, pour over bread crumbs. Sprinkle a little garlic salt evenly over top of casserole.

11. Place casserole in oven and cook for about 20 minutes until the top is crispy.

12. Serve and enjoy!

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Kaitlyn’s family famous sausage roll

 

This is technically not a roll, more of breakfast hot pocket of sorts. Anyway this is one of my favorite breakfast dishes and is the ultimate crowd pleaser! It taste what I’ve been told as biscuits and gravy but better. It’s super simple, delicious and cheap to make! Serves 8.

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Ingredients

  • 2 rolls of low-fat crescent rolls (they don’t have to be low fat but it’s what I use and I think they taste the best!)
  • 1 package of cream cheese
  • 1 roll of breakfast sausage ( I usually get mild)
  • poppy seeds

Instructions

  1. Preheat oven to what is listed on the crescent roll package.
  2. Put sausage in skillet and begin to cook.
  3. Cook sausage throughly and then turn down heat of stove and add in your cream cheese.
  4. Melt the cream cheese till it’s fully blended with the sausage.

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5. On a non stick baking tray roll out one package of crescent rolls. It should be a long rectangle and make sure there are no holes in the dough.

6. Spread the sausage and cream cheese mixture over the crescent rolls evenly.

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7. Take the second crescent roll and place over top. Fold in edges so it looks like a giant hot pocket. I also pinch  together the top so there are no holes.

4AD804F6-BB31-45CD-B5D8-BA1F353AC2738. And lastly cover your now beautiful giant sausage pocket with poppy seeds.

9E89FFE4-F28F-4512-AF07-B140FDD12C0A9. Place in oven and bake until golden, about the same time as instructed on the crescent roll package. Check the middle with a fork, stick in the middle to make sure the dough is not raw before removing from the oven.

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10. Sliced up and enjoy with family and friends !