Acorn Squash with Sausage & Fennel

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This is the perfect thing to make for anyone who is still not so sure about acorn squash.  The familiar, comforting flavors of breakfast sausage are embellished with savory mushrooms and fennel. Each bite is in ideal balance.

This comfortably feeds four with zero leftovers and makes for an excellent recipe to loop into your meal plan. Not gonna get through both halves of the acorn squash? Eat one fresh for dinner, then serve the other with a fried egg for breakfast or brunch another day.

Tell me how it went.

I’d love to hear what you think of this version of acorn squash compared to others you’ve prepared! Comment below once you’ve had to chance to make it.

Acorn Squash with Sausage & Fennel

Roasted acorn squash filled with savory sausage, mushrooms, and fennel.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: Acorn Squash
Skill Level: Some Skill Helpful
Recipe Type: Main Dish, Roasted
Specialty Diet: Gluten Free, Paleo
Servings: 4 adults
Calories: 267kcal

Ingredients

Acorn Squash

  • 1 acorn squash
  • 2 tbsp butter
  • ½ tsp brown sugar (use coconut palm sugar for Paleo)
  • ½ tsp kosher salt
  • ¼ tsp ground black or white pepper

Sausage & Fennel Filling

  • ½ lb ground pork breakfast sausage
  • 1 fennel bulb thinly sliced
  • ½ medium yellow or sweet onion thinly sliced
  • 6 white or cremini mushrooms sliced
  • 2 tbsp butter
  • salt and pepper, to taste
  • 2 cloves garlic minced

Instructions

Acorn Squash

  • Preheat the oven to 400°F
  • Prepare the squash by splitting in half (stem to end), then scooping out the pulp and seeds.
  • Place the squash halves into a roasting pan, season with salt, pepper, and choice of sugar (use coconut palm sugar for Paleo). Cube the butter and dot the squash.
  • Roast the squash for approximately one hour, or until the flesh has softened throughout.
  • Remove the squash from the oven and allow to rest until filled with the sausage mixture.

Sausage & Fennel Filling

  • While the squash roasts, prepare the vegetables. Remove the fronds from the fennel and thinly slice the bulb; thinly slice half a yellow or sweet onion; mince the garlic; wipe the mushrooms with a dry dishtowel to clean, then slice.
  • Add butter to a saute pan warmed to medium-low to medium temperature, melt. Then add the prepared vegetables and saute to caramelize for about 10 minutes.
  • Crumble the ground pork sausage into the pan to join the par-cooked vegetables. Season with a pinch of salt and pepper, to taste, stir together, and increase the temperature to medium to medium-high so the sausage browns. Continue to cook for another 5 to 7 minutes or until the sausage is fully cooked. If at any point the mixture begins to dry out, cover the pan with a lid.

Complete & Serve

  • Transfer the roasted acorn squash to a serving platter. Use a small spoon to drizzle the accumulated butter and seasonings around the edges of the squash before filling. Portion equal amounts of the sausage and fennel filling into each squash half.
  • Garnish with a sprinkle of freshly chopped flat-leaf parsley, if desired. Portion by cutting each half into half again–there are four servings total in this recipe.

Nutrition

Calories: 267kcal | Carbohydrates: 22g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 706mg | Potassium: 961mg | Fiber: 4g | Sugar: 4g | Vitamin A: 516IU | Vitamin C: 22mg | Calcium: 103mg | Iron: 2mg
The Frugal Paleo Cookbook: The Second EditionPre-Order Now on Amazon

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