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This dish graces our table at the first sign of fall; yet both summer and fall are harvest times for winter squash. They store so well that they’re available almost year-round and you are not limited seasonally. Easy to make and sure to please this is also great reheated for an easy weekday breakfast get up and go.
Ingredients
1 tablespoon bacon grease or other healthy fat
1 lb ground pork sausage (pastured)
1/3 cup onions, sliced
2 apples, chopped but not peeled
1 acorn squash
Variations: add 1/4 lb bacon (nitrate/nitrite free); cooked crisp in a skillet, drained and crumbled. Set aside.
Preparation
Cut acorn squash in half, scoop out seeds, bake cut side down in pan with about 1/2″ water at 375 for 45 min or until tender. Let cool and cut into bite size pieces.
Melt the tablespoon of fat over medium heat in a cast iron skillet; add the onions, sausage and apples and cook until sausage is no longer pink and apples are slightly tender -- stirring occasionally.
Stir in acorn squash, stir gently and heat until warmed through. Add crumbled bacon, if using.
Serve and enjoy!
Yum! Breakfast of champions.