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Home » Breakfast » Potato Hash Stuffed Acorn Squash with Sausage

Potato Hash Stuffed Acorn Squash with Sausage

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
November 7, 2017
5 from 5 votes


Last Updated June 12, 2020 | 0 Comments

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Breakfast is taken to the next level with these FUN Potato Hash Stuffed Acorn Squash with Sausage and Eggs. Easy, impressive and just as delicious leftover for dinner.

Potato Hash Stuffed Acorn Squash with Sausage and Eggs

The past several years I have been ALL about the ever popular butternut squash. While I still am, I have tried to make an effort this year to include other members of the squash family in my recipe lineup since they are so often overlooked.

The other afternoon, while grocery shopping, I skipped right past the butternut squash and headed straight for the acorn and delicata squash. Pumpkin, zucchini and spaghetti squash are also super popular, so I ignored those as well.

Either way, this was a definite impulse buy. I had no recipe or plan in place, I simply purchased them because, well, I felt I needed some variety.

Good enough for me.

So they say on my kitchen counter for a week. The days just passed and passed and passed.

Impulse food purchases are usually never a good idea.

Then it was the weekend. Like all weekends, the husband is home digging through the pantry and refrigerator looking for things to eat and uncovering all my impulse purchases. He asked what I planned to do with the squash since they’ve been sitting there all week (as if I haven’t noticed). I responded the same way I always do, “don’t worry about it, I’ll figure it out.”

Seeing that I had a couple potatoes with no foreseeable purpose, I decided to think of a recipe that would include both. Usually, when this happens I start pulling items out of my refrigerator that need to be eaten. Not necessarily leftovers, but perishable food that needs to go. Oh yes, and 90% of the time the end result will have an egg on top.

Long story short, these Potato Hash Stuffed Acorn Squash practically made themselves. They’re great for a weekend breakfast or brunch, but even better for dinner. Serve the sausage on the side or chop them up and mix them right up with the Potato Hash Stuffed Acorn Squash.

>> HOW TO ROAST AN ACORN SQUASH

https://theforkedspoon.com/2015/10/12/how-to-roast-an-acorn-squash/

https://theforkedspoon.com/2015/10/12/how-to-roast-an-acorn-squash/

https://theforkedspoon.com/2015/10/12/how-to-roast-an-acorn-squash/

https://theforkedspoon.com/2015/10/12/how-to-roast-an-acorn-squash/

Potato Hash Stuffed Acorn Squash with Sausage and Eggs

Potato Hash Stuffed Acorn Squash with Sausage and Eggs

5 from 5 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Breakfast is taken to the next level with these FUN Potato Hash Stuffed Acorn Squash with Sausage and Eggs. Easy, impressive and just as delicious leftover for dinner.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast
Cuisine American
Servings 8 servings
Calories 298 kcal

Ingredients
 
 

for the acorn squash-

  • 4 acorn squash - halved lengthwise and seeds removed
  • 4 tablespoon butter - melted
  • ¼ cup brown sugar

for the potato hash-

  • 1 tablespoon olive oil or butter
  • 1 large yellow onion - diced
  • 4 cloves garlic - minced
  • 2 russet potatoes - scrubbed and diced into small cubes
  • 1 teaspoon salt
  • ½ teaspoon garlic salt - optional
  • ½ teaspoon fresh ground black pepper
  • 8 ounces mushrooms - sliced
  • 5 ounces fresh spinach
  • 1 package Breakfast sausage - choose your favorite
  • 8 eggs - 1 per serving
  • Pomegranate arils - for serving
  • Fresh chopped parsley - to garnish
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Instructions
 

for the roasted acorn squash-

  • Preheat oven to 375 degrees F.
  • Use a sharp, sturdy knife to cut the acorn squash in half from stem to tip. Use a metal spoon to scrape out the seeds and stringy bits from the inside of the squash.
  • Place the squash cut-side-up in a roasting pan or jelly roll pan. Brush the entire surface of the acorn squash halves with melted butter, salt and pepper and 1-2 teaspoons of brown sugar.
  • Bake for approximately 45-60 minutes or until tops are nice and golden brown and the squash flesh is soft and cooked through.  It is better to slightly overcook your acorn squash than undercook it, so if you are unsure if it's cooked, add more time.  When done, remove from the oven and allow time to cool before serving.

for the potato hash-

  • Heat a large skillet over medium high heat. Add the olive oil or butter to the pan and add the chopped onion. Sauté the onions for 3-4 minutes or until softened and translucent. Add the garlic and sauté for one minute more. Add the diced potatoes, salt, garlic salt, fresh ground pepper and mushrooms to the skillet and sauté for 5-6 minutes, or until potatoes start to soften. Add the spinach and continue to cook until wilted, stirring frequently.

assembly-

  • Remove the acorn squash from the oven and fill each with a spoon-full of the prepared potato hash. Use the spoon to create a small well, or indent, in the middle of each acorn squash.
  • Crack an egg into each well and transfer the squash back to the oven to roast for 8-14 minutes, or until yolks are set or cooked to desired doneness.
  • As the eggs bake in the oven prepare the sausage until fully cooked. Set aside.
  • Remove the cooked eggs and acorn squash from the oven and garnish with pomegranate arils and prepared breakfast sausage.

Nutritional Information

Calories: 298kcal | Carbohydrates: 42g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 182mg | Sodium: 589mg | Potassium: 1254mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2910IU | Vitamin C: 33.8mg | Calcium: 133mg | Iron: 3.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Breakfast Acorn Squash
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Potato Hash Stuffed Acorn Squash with Sausage and Eggs

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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

110 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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