This entrée is just gorgeous! Roasted acorn squash halves are packed to the brim with a flavorful sauté of sausage and pears. The warm flavor of the sausage and sage blends flawlessly with the naturally sweet flavors of the pear and squash. Although the recipe is intended for two people, you could easily double or even treble it to fill extra squash halves!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil and spray with oil.
- 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.
- Roast in the preheated oven until softened, about 30 minutes.
- 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.
- 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
| Calories | 527 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 8 g |
| Protein | 19 g |
| Saturated Fat | 10 g |
| Sodium | 1123 mg |
| Sugars | 17 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Really nice flavor and it’s something different. Made exactly as written.
I absolutely love this dish! AND, I don’t even really like acorn squash so much! I did substitute Italian turkey sausage for the sage sausage, and then added a couple dashes of rubbed sage to the mix, but it was still awesome.
Great recipe Diana! My wife and I loved it. The flavors work really well and the presentation is fantastic. This is my first time cooking acorn squash. The flavor and texture are great. The only tweak I made to your recipe was to cheat and use coleslaw mix instead of fine cut carrots and cabbage ( same ingredients just pre cut and mixed).
Will definitely be making this recipe again! Felt like a hearty (but healthy!) fall meal. Used granny smith apples instead of pear but I assume it would taste great either way. I also doubled the recipe for leftovers which kept great in the fridge and reheated in the oven well.
I made it and it was very nice. Even my hubby loves it. I did some tweaking ingredients replaced sausage with minced lamb spiced it up and it was just very testy. Will make it again.