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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!
Course
Main Dish
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
Calories
629
kcal
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:
629
kcal
|
Carbohydrates:
57
g
|
Protein:
21
g
|
Fat:
36
g
|
Saturated Fat:
10
g
|
Cholesterol:
81
mg
|
Sodium:
1915
mg
|
Potassium:
1316
mg
|
Fiber:
7
g
|
Sugar:
14
g
|
Vitamin A:
5995
IU
|
Vitamin C:
33.1
mg
|
Calcium:
121
mg
|
Iron:
3.2
mg