Maple Apple Sausage Acorn Squash
I started off wanting to make apple, onion and sausage kabobs brushed with just a dab of pure maple syrup.
The maple syrup lightly caramelizes the onions, apple and sausage and wow, is it good! If you want to avoid sweeteners, you can use dijon mustard as an alternative (but I love my maple and I’m stickin’ to it!)
And then I spotted some acorn squash that I thought would be delicious paired with my kabobs.
So I brushed the acorn squash with butter and dusted each with a pinch of nutmeg and cinnamon.
Put them both in the oven.
It was a match made in heaven.
Ohhhh, what perfect Fall flavors.
I think you’re going to like this one – it’s easy, looks adorable, and totally yummy!
- 1 pound of rope sausage or kilbasa, cut into bite sized chunks, about 1-2″
- 2 apples (firm apples like Figi work best), cut into chunks
- 1 medium onion, cut into chunks
- 2 tablespoons pure maple syrup (if you want a sweetener free version, use dijon mustard, but I love my maple syrup for this recipe!)
- 2 acorn squash, cut in half and seeded
- pinches of cinnamon and nutmeg
- sea salt and pepper, to taste
- 2 tablespoons butter, ghee or coconut oil
- 4 skewers, if using wood skewers, make sure to soak in water for at least 15 minutes
- Preheat oven to 400 degrees F.
- Place cut acorn squash on a baking pan and brush each inside half with with ½ tablespoon butter.
- Sprinkle the flesh of each acorn squash with a pinch of cinnamon and nutmeg.
- Bake for 1 hour.
- While the acorn squash are baking, thread your apple, sausage and onion onto 4 skewers and place on a baking pan.
- Brush maple syrup all over the kabobs.
- Salt and pepper, to taste.
- Put your kabobs in the oven when there is 25 minutes left on the timer from the acorn squash (leave the acorn squash in the oven). The kabobs take 20-25 minutes to cook.
- To serve: You can either unthread the kabobs and put the sausage, apples and onion in the acorn squash or you can serve the kabobs alongside the acorn squash.
Fall and Fall foods are my very favorite – I can’t get enough! Do you have a favorite Fall recipe I should know about? Let me know!
© Primally Inspired. My posts are copyrighted information. Do not repost my full recipe or post on your blog, Facebook, or any other website. Posting ingredients and sharing my photos is permitted with a link back to my site for the full recipe or post.FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.