Roasted Acorn Sausage With Breakfast Stuffing
Servings: 4 people
- 16 oz plant-based breakfast sausage can be subbed with any protein
- 2 acorn squash
- 1 cup sliced pear and apple
- 1 cup cornbread stuffing
- 3/4 cup water
- 1/4 cup maple syrup
- 1/4 cup dried cranberries
- 6 tbsp butter
preheat oven to 400 f. Cut acorn squash in half and spoon out the seeds and pork holds in the flesh with a fork. Season with salt and add 1 tbsp of butter per half. Bake on a parchment sheet for 1 hour.
For the stuffing, slice sausage in half, and cook in a pan over medium heat. Add 1 tbsp oil with sliced pears and apples; about 2 minutes.
Add in cornbread stuffing, water, maple syrup butter and cranberries. Stir together then cover and cook for about 5 minutes over low heat.
Spoon in stuffing mixture into squash and broil for a couple minutes to toast the top. Let cool for a few minutes and serve!
Calories: 314kcal | Carbohydrates: 42g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 161mg | Potassium: 793mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1316IU | Vitamin C: 24mg | Calcium: 98mg | Iron: 2mg