His recipes are just too dang tempting to pass up, and so we are trying this one tonight.
To see full recipe for this dish, go here.
It's stuffed acorn squash, and after dinner, we'll tell you how it turned out.
Ok, so Jeff made this one, and though we havent eaten any of it yet, we have some pointers when you make this. Alton Brown kind of makes things somewhat complicated sometimes, so we made it a couple steps easier.
1. Cook the rice ahead of time, you'll need 1 1/2 cups, but its easier to just make a bunch and use the rest later.
2. Make sure you take your spinach out of the freezer about a day ahead and let it thaw in the fridge. If you forget this, you can thaw it under hot/warm water and then squeeze it dry (you'll have to do that either way).
3. Instead of removing the meat and then cooking the veggies, just add your veggies to your browned sausage. Cook the sausage completely before adding the carrots, celery and onion, then saute the veggies for a minute. Instead of wine, we used chicken stock. Add that after sauteing the veggies, and stir to combine, and let it simmer just a bit. Thhen add your spinach, pine nuts, oregano and rice.
4. We only had one acorn squash so we ended up just baking off the rest of the stuffing in the oven with some parmesan cheese on top.