tag:blogger.com,1999:blog-7173052990851751381.post6565079434878798998..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Merguez Sausage & Rice Stuffed Acorn Squash – Let’s Go Edible BowlingChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-7173052990851751381.post-84223091253727530192018-01-18T19:52:01.785-05:002018-01-18T19:52:01.785-05:00I made this with spicy Italian sausage and a brown...I made this with spicy Italian sausage and a brown rice/black barley blend from Trader Joe's. It turned out great. I normally don't like squash but this might have converted me.Anonymoushttps://www.blogger.com/profile/17001596332605297479noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83738017699569254202017-02-20T00:15:56.306-05:002017-02-20T00:15:56.306-05:00Made this with spicy chorizo and skipped the mint....Made this with spicy chorizo and skipped the mint. Turned out pretty nice. Wondering if I tried cooking it at 400 to cut the cooking time down. Thanks!Anonymoushttps://www.blogger.com/profile/15081832416247119088noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31189307739355647242016-10-24T03:59:17.611-04:002016-10-24T03:59:17.611-04:00Hey Chef, the written ingredients say 8 oz sausage...Hey Chef, the written ingredients say 8 oz sausage (which is like half a sausage). I know you mention half a pound in the vid, just thought you might want to update the written amounts. Love you and all you do!Alex in Shanghaihttps://www.blogger.com/profile/05769442595625103796noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44112676168394483272016-06-12T14:09:29.937-04:002016-06-12T14:09:29.937-04:00Just had this dish at a friend's house, YUM!
H...Just had this dish at a friend's house, YUM!<br />Has anyone made this recipe, cooked it until done and then kept it in the refrigerator until the next day? If so, what temp and how long should I reheat, please?HeidiinCAhttps://www.blogger.com/profile/04374544572100989519noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6471026734432261972015-09-07T17:40:13.769-04:002015-09-07T17:40:13.769-04:00Does the sausage have to be raw? Looks fabulous!Does the sausage have to be raw? Looks fabulous!Cynthxxhttps://www.blogger.com/profile/04819551352766153819noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42333156100694070742015-09-07T17:39:11.622-04:002015-09-07T17:39:11.622-04:00This looks fabulous. Does the sausage have to be ...This looks fabulous. Does the sausage have to be raw? I prefer to cook my ingredients first. Would that still be alright?<br />Cynthxxhttps://www.blogger.com/profile/04819551352766153819noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37614815924275441242012-11-19T16:26:51.285-05:002012-11-19T16:26:51.285-05:00Hello there, sorry this is last minute, but I am r...Hello there, sorry this is last minute, but I am rather curious. My family is vegetarian and were wondering if we could replace the lamb sausage with a vegetarian sausage. maybe chorizo? and if we did, would we be able to still use the mint? or what would be a good subsitute? Please and thank you!rsvegas92https://www.blogger.com/profile/17833543265469655272noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54107552382628170292012-10-24T14:04:03.943-04:002012-10-24T14:04:03.943-04:00Made this for dinner. I browned my Italian sausag...Made this for dinner. I browned my Italian sausage first. Then added a little marseille wine to scrap,up,the bits. When the sausage was cool enough, I mixed the rest of the recipe in the pan where I cooked the sausage. <br />When I baked the squash, I added a little bit of water to the bottom of the pan, before tenting it. <br />We all enjoyed the recipe. I think next time I will try some mushrooms. Also would like to add a sweet taste, so apple or dried cranberries seem like an option.<br />Thanks for the recipe.SueMnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35111877763671639342012-03-26T18:25:23.957-04:002012-03-26T18:25:23.957-04:00I'm cooking this recipe right now! Hope it tur...I'm cooking this recipe right now! Hope it turns out good! Takes a long time to cook though, I can hardly wait till its done! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23102931374345876792012-01-24T21:08:16.633-05:002012-01-24T21:08:16.633-05:00Heya, Chef - just wanted to let you know that I, t...Heya, Chef - just wanted to let you know that I, too, used this recipe [earlier tonight, actually] and it was great. Thanks soooooo much! I couldn't land any merguez sausage, so I just went with a spicy Italian and rounded out the seasoning with same basil and oregano.<br /><br />Keep the recipes coming, sir - I love following along!<br /><br />A picture just in case you're curious:<br /><br />http://tinypic.com/r/fum0eq/5Justin Knoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81699108863672756442012-01-12T19:07:33.420-05:002012-01-12T19:07:33.420-05:00If you google Merguez sausage, you can see and use...If you google Merguez sausage, you can see and use those spices, or what you said sounds great too! Not sure about freezing, never tried to make ahead. Enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28945856268305263162012-01-12T18:41:20.849-05:002012-01-12T18:41:20.849-05:00Hi Chef John, I just got back from the market gett...Hi Chef John, I just got back from the market getting what I need to make this sausage/acorn squash recipe. (I found some beautiful acorn squash by the way.) The only is, I got the ground lamb, but they didn't have, nor have they ever heard of "spicy lamb sausage", and this is a supermarket that has absolutely everything for the most part. However, what should I use in order to spice up the lamb other than cayenne, garlic, cumin, Adobo (I swear by this product), black pepper, red bell pepper, Worchestshire, salt and the mint? I will also be adding diced up onions in mine only because I use lots of it when I make lamb chops or shanks and my family devours it! Additionally, is this something I can prepare tonight, without cooking, wrap up individually real well, freeze and then thaw out and cook within 3 days? Please advise. Thanks.conishkeehttps://www.blogger.com/profile/09681755875756869061noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36829479179170107442011-12-23T21:19:29.543-05:002011-12-23T21:19:29.543-05:00wow! sounds great!!wow! sounds great!!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21551340342532329822011-12-23T20:31:42.731-05:002011-12-23T20:31:42.731-05:00Great recipe! I altered it a bit and made meatball...Great recipe! I altered it a bit and made meatballs instead. Rather than sausage, I used ground lamb mixed with garlic and chili paste. I added paprika, fennel seeds, and extra cumin to Chef John's seasonings and toasted them for a bit in a dry pan. While still warm, I added a tablespoon of olive oil and mixed into the meat. The red pepper was roasted on the gas stove for extra flavor. Because I wasn't using the acorn squash as a bowl, I only needed one. I steamed the squash in the microwave until soft and cut into small cubes. Everything else was pretty much the same. I refrigerated the mixture for a few hours so the flavors could blend. When ready to cook, I made 1-inch balls and rolled them in 3 parts breadcrumbs, 1 part grated Parmesan. They baked for 25-30 minutes at 350*f on a parchment lined sheet. (My oven runs cooler, so check after 20 mins.)<br /><br />This made fantastic meatballs! They are going to be my Christmas Eve hors d'oeuvres tomorrow afternoon!Maryhttps://www.blogger.com/profile/09683984466739159329noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-366476392423801652011-12-13T12:04:07.801-05:002011-12-13T12:04:07.801-05:00I've never cooked anything like this before. I...I've never cooked anything like this before. It was really good. Like everyone else, I didn't have any merguez, so I used what was around the house. In this case, it was venison/pork sausage with cherries. The cherries added some nice hints of sweetness here and there. To spice it up, I mixed in some Moroccan Harissa hot sauce as wel as some garlicl.<br /><br />Not knowing anything about acorn squashes, I wound up buying nice green ones and accidentally left them around long enough that they turned orange. I guess you're not supposed to do that, but the flavor was still quite nice.Steven K.noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12982473024966610542011-12-11T09:44:56.716-05:002011-12-11T09:44:56.716-05:00Great idea! Nothing wrong with MV for veggies! :)Great idea! Nothing wrong with MV for veggies! :)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17443280656363459052011-12-11T09:23:50.836-05:002011-12-11T09:23:50.836-05:00Hi Chef, I know that it perhaps might sound a bit ...Hi Chef, I know that it perhaps might sound a bit like cooking sacriledge, but would it be okay to accelarate the cooking time and microwave the squash for a little while before finishing off in the oven? Thanks.S/V Blondie-Doghttps://www.blogger.com/profile/07268709289021314706noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26405319051547637982011-12-09T20:27:39.117-05:002011-12-09T20:27:39.117-05:00looks great!looks great!xiaokanghttp://www.veglov.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-344766104694063052011-12-08T22:56:56.116-05:002011-12-08T22:56:56.116-05:00Made this tonight with hot italian sausage and par...Made this tonight with hot italian sausage and parsley. Came out great <br />and got rave reviews from my guests! Pic below.<br /><br />http://www.flickr.com/photos/dwinning/6480102663/Bitter Danhttps://www.blogger.com/profile/13191593196057900319noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56453151023178552552011-12-07T14:10:55.263-05:002011-12-07T14:10:55.263-05:00Update: Toulouse sausage-stuffed acorn squash. Suc...Update: Toulouse sausage-stuffed acorn squash. Success!<br /><br />I had to tweak some seasonings for the milder sausage, and used sour cream instead of buttermilk/yogurt. I also broiled the squash for a couple minutes after baking, to get a nice browned crust.<br /><br />Terrific recipe, will definitely use again!Chris K.https://www.blogger.com/profile/12297446657314042486noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45480568375965273782011-12-06T20:51:40.846-05:002011-12-06T20:51:40.846-05:00I'm with Yellow Starkey! Hadda post again. The...I'm with Yellow Starkey! Hadda post again. These were divine! The sweet, mild squash is a great foil for the spicy sausage! I was armed with squash, plain ground lamb, a well-stocked pantry and the internet. Home court advantage was that none of us have ever tasted Merguez, so I don't know how close I actually came, but it was terrific!Basiahttp://twitter.com/basianoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69359372472525878342011-12-06T20:04:52.220-05:002011-12-06T20:04:52.220-05:00Look, Chef John, I don't know how kosher it is...Look, Chef John, I don't know how kosher it is to comment twice on the same blog post, but it's happening. I'm eating one of these magnificent creatures currently and holy macaroni they're <i>so good</i>. Thank you for the recipe!Julie Hall https://www.blogger.com/profile/17650081936472435488noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17427276922419186002011-12-06T17:50:17.188-05:002011-12-06T17:50:17.188-05:00Edible but not that appetizing.Edible but not that appetizing.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83641348888888916732011-12-06T17:14:23.457-05:002011-12-06T17:14:23.457-05:00Looks delicious!Looks delicious!Eric Wuhttp://photographereric.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78560213320508563082011-12-06T16:04:39.809-05:002011-12-06T16:04:39.809-05:00Is the skin edible after baking?Is the skin edible after baking?Samhttp://www.squidoo.com/how-long-does-it-take-to-get-a-tan-in-a-tanning-bed-if-youre-paste-white-noreply@blogger.com