Acorn Squash Stuffed w/ Hash
Ingredients
Note Try out different combinations of ingredients. We have used different types of meat (other sausage varieties, bacon, ham) and different vegetables (such as spinach) or cheese.
- sausage (country breakfast sausage or similar)
- brussel sprouts (cut in half)
- mushrooms (chopped)
- onions (chopped)
- acorn squash (about 1 per 2 people)
- sliced provolone cheese
Instructions
Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Cut a small slice off the rounded side of each half to stabilize the halves so they sit upright.
Place the halves cut-side up on a baking sheet. Coat the acorn squash with olive oil. Sprinkle squash with salt and pepper and roast until fork-tender, 45 minutes to 1 hour.
In a large skillet over medium heat, begin cooking the sausage. Add the onions and mushrooms when the sausage is about half browned. Once the onions begin to be translucent, add the brussel sprouts. Saute until brussel sprouts are slightly browned.
Spoon hash into squash halves and cover with a slice of provolone cheese. Place back into oven just long enough for cheese to melt. Serve.
Leftover hash with eggs: Melt 1 tbspn butter in a small skillet. Cook 2 eggs over medium and transfer to a plate. Heat leftover hash in skillet with leftover butter. Serve with eggs and toast or english muffin.