Savory Squash Harmony
Experience the perfect blend of sweet and savory with baked butternut and acorn squash halves topped with brown sugar and crumbled sausage. This delightful dish marries the earthy flavors of squash with the richness of sausage, resulting in a comforting and hearty meal that’s perfect for autumn gatherings or cozy dinners. Your taste buds will thank you!
ingredients
- 1 medium butternut squash
- 1 medium acorn squash
- 1 pound bulk sausage (your choice: pork, turkey, or chicken)
- 1/4 cup brown sugar
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Cut the butternut squash and acorn squash in half lengthwise and scoop out the seeds.
- 3.
Brush the cut sides of the squash with olive oil and season with salt and pepper.
- 4.
Place the squash halves cut side down on a lined baking sheet and roast for 30-35 minutes, or until tender.
- 5.
While the squash is baking, heat a skillet over medium heat and cook the sausage until browned and crumbled, about 6-8 minutes.
- 6.
In a small bowl, mix the brown sugar and cinnamon together.
- 7.
Once the squash is done roasting, carefully flip them cut side up.
- 8.
Sprinkle the cooked sausage evenly over the squash halves, then drizzle with the brown sugar mixture.
- 9.
Return the squash to the oven and bake for an additional 10-15 minutes until the tops are caramelized and bubbly.
- 10.
Remove from the oven and let cool slightly; garnish with fresh parsley if desired. Serve warm and enjoy!
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