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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!
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
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil and spray with oil.
Step 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.
Step 3
Roast in the preheated oven until softened, about 30 minutes.
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 527 | |
| % Daily Value * | |
| Total Fat32g | 41% |
| Saturated Fat10g | 48% |
| Cholesterol65mg | 22% |
| Sodium1123mg | 49% |
| Total Carbohydrate47g | 17% |
| Dietary Fiber8g | 29% |
| Total Sugars17g | |
| Protein19g | |
| Vitamin C45mg | 223% |
| Calcium141mg | 11% |
| Iron3mg | 18% |
| Potassium1428mg | 30% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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