As the squash season winds down (wa, wa, wa), we wanted to share one more delicious squash recipe with you today. We eat squash at least once a week when it is in season and are always finding new ways to incorporate the different varieties of this amazing vegetable into our diet. This pork and pear stuffed acorn squash is sure to fill your belly with wintry goodness and leave you dreaming of fall and another season of an abundance of squash to choose from.
With only five ingredients, this doesn’t take an expert chef to make either. By the time the squash is done cooking in the oven, you’ll have the sausage and pear mixture all ready to go so you’ll have this stuffed squash on your plate in only 45 minutes. It’s really an easy meal for a weeknight or a lazy weekend when you don’t really feel like putting too much effort into cooking.
Who could resist this steaming acorn squash piled high with a delightful mixture of pear and sausage? You’ll get some sweetness from the squash and pear paired with salty sausage, sage and onion for a mouthful of flavor that doesn’t quit. Go ahead and add this to your list for dinner this week before acorn squash is out of season!
If you try out this pork and pear stuffed acorn squash, let us know how you like it by leaving a comment below. Also, take a picture and tag it on Instagram @realsimplegood so we can check it out!
Pork and Pear Stuffed Acorn Squash (Paleo + Whole30)
- 1 Acorn Squash
- 1 lb sausage - we used our breakfast sausage
- 1 bosc pear - chopped into small chunks
- 1/4 onion - diced
- 1 tbsp fresh sage - chopped
- Salt and pepper to taste
- Preheat your oven to 400 degrees.
- Slice the acorn squash in half and scoop out the seeds. Place the two halves face-down on a baking dish and place in the oven to bake for 40 minutes.
- When the squash has about 25 minutes left to bake, heat a skillet over medium heat.
- Add in the sausage and onion to cook, stirring occasionally until the sausage is browned and the onions cook down.
- When the squash has about 5 minutes left to cook, add in the pear and sage to the skillet. Season with salt and pepper to taste. Stir everything together and allow to cook until the squash is ready.
- Remove the squash from the oven transfer to a plate. Fill the squash full with the sausage and pear mixture and serve.