Description
Sweet acorn squash halves filled with a savory and sweet mixture of sausage, apple, and cranberries.
Ingredients
- 2 acorn squash
- 1 pound bulk pork sausage
- 1 apple, chopped
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup maple syrup
- 2 tablespoons melted butter
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Cut acorn squash in half lengthwise and scoop out seeds.
- Place squash halves cut-side up in a baking dish.
- In a skillet, cook sausage over medium heat until browned and crumbly. Drain excess fat.
- Stir in chopped apple, cranberries, and pecans into the skillet with the sausage.
- Cook for 5 minutes, or until apple is slightly softened.
- Remove skillet from heat and stir in maple syrup and melted butter. Season with salt and pepper.
- Spoon the sausage mixture into the cavities of the acorn squash halves.
- Add about 1/4 inch of water to the baking dish.
- Cover the baking dish with foil and bake for 45-50 minutes, or until squash is tender.
- Remove foil and bake for an additional 10-15 minutes, or until the tops are lightly browned.
Notes
- You can substitute ground turkey or chicken for pork sausage.
- Other dried fruits like raisins or chopped dried apricots can be used instead of cranberries.
- For a vegetarian option, use a plant-based sausage alternative or a mixture of cooked quinoa and vegetables.
Nutrition
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