Acorn squash is my favorite squash this time of year because I love its’ nutty flavor. It pairs perfectly well with some savory sausage for an easy weeknight meal. I served this to my husband topped with bacon and cheese (instead of cranberries and nuts) and he couldn’t stop staying how good it was and that this may be his new favorite meal!
Twice Baked Stuffed Acorn Squash
2 acorn squash (sliced in half lengthwise, seeds removed)
1-2 T olive oil
salt and pepper
1 lb breakfast sausage (I used Mulay’s or I like Owen’s Naturals)
1 yellow onion, chopped
2 oz cranberries or raisins (optional)
2 oz walnuts or pecans (optional)
For a more savory route, you can top with cheddar and bacon.
Heat oven to 375ºF. Brush squash with some olive oil and season with salt and pepper. Bake in the oven on a sheet pan for about 45-55 minutes until flesh is soft and easy to scoop out.
While squash is baking, brown and saute the sausage and onions in a large frying pan. When squash is done and cooled a little to handle, scoop out the squash and mix with sausage and onions. Spoon sausage and squash mixture back into squash bowls. Top with nuts and cranberries or raisins, or with bacon and cheddar and bake for another 15 minutes.
Serve while warm and enjoy!