Stuffed Acorn Squash
The hash browns, peas, and sausage will be easier to mix together if the hash browns and peas are still frozen (broken apart) and the sausage is at room temperature.
INGREDIENTS | SERVES 8
- 4 acorn squash
- Nonstick cooking spray, as needed
- 2 cups frozen country-style hash browns
- 1 cup frozen peas
- 1 pound pork sausage
- 2 tablespoons extra-virgin olive oil, or to taste
- Salt and freshly ground black pepper to taste
Preheat the oven to 350°F.
Halve a squash lengthwise, remove seeds, and lay skin-side down in a roasting pan. Cut the squash in half lengthwise and scrape out the seeds.
In a bowl, mix together the hash browns, peas, and sausage. Divide the mixture between the halves.
Drizzle 1 ½ teaspoons of the oil over each of the squash halves. Season with salt and pepper to taste.
Tightly cover the pan with heavy-duty foil. Bake for 1 hour. Remove the foil. Return the pan to the oven and bake for another 15 minutes, or until the squash is tender and the sausage is cooked through.