Acorn squash with sweet spicy sausage
Discover the perfect balance of sweet and spicy with our Acorn Squash with Sweet Spicy Sausage recipe. This delectable dish features tender acorn squash, drizzled with olive oil and caramelized brown sugar, filled with savory Vienna sausage. It's an easy, mouthwatering meal that will quickly become a fall favorite!
- 02 May 2025
- Cook time 60 min
- Prep time 20 min
- 4 Servings
- 4 Ingredients
Acorn squash with sweet and spicy sausage is a delectable and comforting dish that perfectly balances the sweetness of brown sugar with the savory and spicy notes of Vienna sausage. This hearty recipe is perfect for autumn and winter, delivering a satisfying meal that's both nutritious and delicious.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- Wash the squash thoroughly under running water.
- Cut each squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon.
- Use a sharp knife to score the flesh of each squash half in a crisscross pattern. This will help the flavors to penetrate better.
- Place the squash halves cut-side up on a baking sheet.
- Brush the flesh with 1 tablespoon of olive oil, evenly distributing it among all the halves.
- Sprinkle some salt and pepper for additional flavor (optional).
- Place the baking sheet in the preheated oven and roast the squash for 40-45 minutes, or until the flesh is tender when pierced with a fork.
- While the squash is baking, slice the Vienna sausage into bite-sized pieces.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sausage pieces to the skillet and cook until they are browned and slightly crispy, stirring occasionally.
- Once the sausage is cooked, reduce the heat to low.
- Sprinkle 1 cup of brown sugar evenly over the sausage pieces in the skillet.
- Stir the mixture continuously until the brown sugar melts and coats the sausage pieces uniformly, creating a sweet and spicy glaze. This should take about 2-3 minutes.
- Carefully remove the roasted acorn squash from the oven.
- Spoon the sweet spicy sausage mixture into the cavity of each squash half, evenly distributing the filling.
- Return the filled squash halves to the oven and bake for an additional 10-15 minutes until everything is heated through and slightly caramelized on top.
- Remove the baking sheet from the oven and let the squash cool for a few minutes before serving.
- Serve each acorn squash half as a main dish, or cut into smaller portions for a side dish. Enjoy the delightful combination of sweet, spicy, and savory flavors!
Tips:
- Choose firm and heavy acorn squashes without blemishes or soft spots for the best results.
- Roasting the squash before adding the sausage and brown sugar mixture ensures a tender and caramelized texture.
- For an added layer of flavor, sprinkle a pinch of cinnamon or nutmeg over the squash before roasting.
- If you prefer a milder sausage, you can substitute the Vienna sausage with a less spicy variety.
- Drizzle a little extra olive oil over the squash halves before baking to enhance the richness and prevent them from drying out.
- Consider adding chopped nuts, such as pecans or walnuts, for extra crunch and flavor.
Acorn squash with sweet and spicy sausage is a delightful combination that brings out the best of both sweet and savory flavors. The caramelized brown sugar complements the juicy Vienna sausage, while the tender acorn squash adds a nutritious touch. Enjoy this comforting dish as a main course, perfect for a cozy dinner.
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 590kcal | 30% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 6g | 16% |
| Sugar 44g | 42% |
| Fat | |
| Fat 40g | 46% |
| Saturated 13g | 42% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 560ug | 62% |
| Choline 100mg | 17% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 3.74mg | 23% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 1.67ug | 69% |
| Vitamin C 20mg | 23% |
| Vitamin E 0.62mg | 4% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.24mg | 27% |
| Iron, Fe 2.64mg | 24% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 730mg | 22% |
| Selenium, Se 30ug | 53% |
| Sodium, Na 1450mg | 97% |
| Zinc, Zn 3.10mg | 28% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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