Sausage-and-Pear-Stuffed Acorn Squash recipe

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Ingredients

1 serving olive oil cooking spray
1 acorn squash, halved and seeded
1 tablespoon olive oil
1 pinch salt and freshly ground black pepper to taste
½ pound sage-flavored ground breakfast sausage
½ onion, diced
½ cup thinly sliced cabbage
½ cup matchstick-cut carrots
1 pear - peeled, cored, and diced

Nutrition Info

526.5 calories
carbohydrate: 46.6 g
cholesterol: 64.7 mg
fat: 31.7 g
fiber: 8.2 g
protein: 18.5 g
saturatedFat: 9.5 g
servingSize: -
sodium: 1122.5 mg
sugar: 17 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil and spray with oil.

  2. Rub or brush 1/2 tablespoon oil on the flesh of each acorn squash half. Season with salt and pepper. Place squash halves onto the prepared baking pan, cut-side down.

  3. Roast in the preheated oven until softened, about 30 minutes.

  4. Meanwhile, brown sausage in a large skillet over medium heat. Add onion, cabbage, and carrots. Saute until onion is soft and translucent, 5 to 7 minutes. Add diced pear and cook until softened but still crunchy, 2 to 3 minutes longer.

  5. Remove acorn squash from oven and turn over using tongs. Stuff with sausage-pear mixture. Return to oven and roast for an additional 10 minutes.

Recipe Yield

2 servings

Recipe Note

This main course dish is a real beauty! Acorn squash halves are roasted and deliciously filled with a savory sausage and pear saute. The natural sweet flavors from the pear and squash are perfectly coupled with the warm taste of sausage and sage. I've written the recipe for 2 people, but you could easily double or even triple the filling for more squash halves!

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