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Acorn Squash with Breakfast Sausage

  • 1-2 Acorn squash – washed, halved (stem to tip), and seeds removed
  • 1 pound breakfast sausage
  • Brown sugar - to taste
  • Maple syrup - to taste

Place squash halves, cut side down, in baking dish. Bake 350 for 45 minutes. While acorn squash is baking, cook breakfast sausage until no longer pink. Drain excess fat and set aside until squash is done.

Turn squash cut side up (be careful – HOT), fill the place where seeds were with the cooked sausage. Pour maple syrup over the sausage (I use about 1 Tablespoon) and top with brown sugar (I use no more than 1 Tablespoon). Bake for 20 – 25 more minutes until the acorn squash is tender.

Let cool 5 - 10 minutes before eating out of the squash "skin" or scooping out into a bowl.  

This entry is related to the following products. Click on any of them for more information.
Winter Squash, Pork Breakfast Sausage, Breakfast Sausage, Maple Syrup,