If you are looking for a warm seasonal dish that’s easy to prepare – look no further!! I stumbled across this recipe a few weeks back from Life as a Plate and have been in love with it ever since. Not only is this a super easy meal to throw together, but it is also a meal that can be served at any time of day. The sweetness of the onions and orange juice coupled with the breakfast sausage make it a solid breakfast option, and the squash and heartiness of the meal pair nicely as a dinner option as well!
Added bonus – right now Trader Joe’s has acorn squash on sale for $1.49 a piece!
For this you will need:
- 2 acorn squashes
- 1 lb organic breakfast sausage, or lean turkey sausage (I recommend going for the good organic pork kind though!)
- 1 small apple, peeled and diced
- 1 c. sweet onion, diced
- 2 tbsp. ghee or clarified butter
- splash of orange juice
- 1 tbsp pure maple syrup
- 1/2 tsp. fresh chopped rosemary
- In a saucepan, melt the butter and add in onions, apples, splash of OJ, maple syrup and rosemary.
- Cook on low until the onions are translucent and slightly brown and the apples soft.
- While this is cooking, cut the acorn squash in half, scoop out seeds, and bake at 350 for 20-25 minutes.
- Add the breakfast sausage to the saucepan with the onions and cook thoroughly, breaking up into smaller pieces.
- When the squash is cool enough to handle, scoop out 2-3 tablespoons of squash from each half, leaving 1/4-1/2 inch around the edge of the squash.
- Add the scooped-out squash, and the onion mixture to a large bowl and mix thoroughly.
- Add mixture back into squash and place in an oven-safe dish.
- Cook 5 minutes on 375 simply to reheat.