Acorn Squash Stuffed with Pear and Pork

ACORN SQUASH STUFFED WITH PEAR AND SAUSAGE is my favorite fall evening dinner. It’s so easy to make and beautiful enough to serve to company!

 Seriously, just look at these! Aren’t they perfect for a chilly fall night! The colors are amazing and when you cut them horizontally you get a beautiful flowery shape. These were so good and they worked as the entire meal for us too. I love when I don’t have to make a bunch of dishes, don’t you!

You could even make this filling ahead of time and freeze it. I like to make a double batch and then I have most of dinner ready for another night too! The squash was so tasty with the sweet and savory flavors. The colors are just like the fall leaves outside and the flavors are amazing! I can’t wait to make this again.

Acorn Squash Stuffed with Pear and Sausage

ACORN SQUASH STUFFED WITH PEAR AND SAUSAGE is my favorite fall evening dinner. It's so easy to make and beautiful enough to serve to company!

Print Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Course: Main Dish

Servings: 4

Calories: 629kcal

Author: Aubrey Cota

Ingredients

Roasted Acorn Squash

• 2 acorn squash
• 2 tsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• ½ tsp pepper
• 1 tbsp maple syrup

Filling

• 1 tbsp olive oil
• 1 onion chopped
• 4 cloves of garlic chopped
• 2 carrots chopped
• 2 pears chopped
• 1 tsp salt
• ½ tsp pepper
• 1 tsp dried sage
• 1 lb ground pork sausage
• 1 cup cooked rice

Instructions

Roasted Acorn Squash

• preheat oven to 425 degrees F
• cut the acorn squash in half (i like a horizontal cut so that you get a pretty shape)
• scoop out the seeds and lay face up on a foil lined baking sheet
• brush the inside of the squash with the oil
• sprinkle with salt, garlic powder and pepper
• roast in the oven for 25 to 30 minutes until it becomes tender
• remove and drizzle with the maple syrup
• return to the oven for an additional 5 minutes

Filling

• heat oil in large skillet over medium heat
• add onions and carrots and cook for 1 to 2 minutes
• stir in the garlic and allow to cook for 30 seconds
• push the veggies to the outside of the pan and add the sausage into the center, breaking up as it cooks
• season with the salt, pepper and sage and continue to cook until cooked completely through
• stir in the pear and rice and allow to cook until warmed through

Stuffed Acorn Squash

• fill each half of the squash with the filling and place back in the oven for 5 minutes
• remove and enjoy!

Nutrition

Calories: 629kcal | Carbohydrates: 57g | Protein: 21g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 1915mg | Potassium: 1316mg | Fiber: 7g | Sugar: 14g | Vitamin A: 5995IU | Vitamin C: 33.1mg | Calcium: 121mg | Iron: 3.2mg

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