About this recipe:This delicious recipe combines the sweetness from the acorn squash, with the spiciness from the turkey sausages. It's a wonderful and delectable combination.
2 acorn squash, halved and seeded
2 tablespoons olive oil
675g spicy turkey sausage, casings removed
220g dark brown soft sugar
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat an oven to 180 C / Gas 4.
Place the squash halves face-down in a baking dish in 2.5cm of water and bake until flesh is tender, about 45 minutes. Meanwhile, heat the olive oil in a large frying pan over medium heat; cook the sausage in the oil until brown, breaking the meat into small pieces as it cooks; set aside.
Once the squash halves are tender, discard the water. Generously sprinkle dark brown soft sugar into the cavity of each squash half, reserving about 4 tablespoons for later use. Fill the squash halves with the browned sausage and top with the reserved dark brown soft sugar. Return squash to the baking dish and bake until the sugar begins to melt, about 15 minutes.
If acorn squash is unavailable, use butternut squash instead.