Maple sausage and cranberry stuffed acorn squash.
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Author:
Heather Bowes
Ingredients
- 2 acorn squashÂ
- 1 pound ground pork sausage (or plain ground pork)
- 1 small onion diced
- ½ cup Ben’s Maple Syrup
- ½ cup breadcrumbsÂ
- ½ cup fresh cranberries rough chopped
- 3 tablespoons fresh herbs chopped (parsley, thyme, and or sage)
- 1 tsp salt
- ½ tsp black pepperÂ
- â…“ cup shredded Parmesan
Directions
- Preheat oven to 400 degrees F
- Cut the acorn squash in half, lengthwise, and cut the bottoms slightly if needed to sit flat without rocking. Scoop out the seeds with a spoon and set in a baking dish.
- Brush the inside flesh with melted butter or olive oil. Sprinkle with salt, pepper, and garlic powder.
- Roast squash in the oven for 25 minutes or until it feels tender or easily pierced with a fork.
- Heat a large skillet and cook the onions and cranberries with a little oil until the onions are translucent and beginning to brown. Add in the pork, salt, and pepper. Cook, stirring until done.
- Add the breadcrumbs, herbs, and maple syrup to the pork mixture. Stir to combine.
- Divide the pork and cranberry mixture, spoon into the acorns.
- Sprinkle the Parmesan on top and lightly brush the edges that are showing with butter or olive oil again.
- Set the filled acorns back into the oven for 15 minutes.
- Remove from the oven and serve immediately. Enjoy!