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.Jump to Recipe
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.
- 4 acorn squash halved lengthwise and seeds removed
- 4 tablespoons butter melted
- 1/4 cup brown sugar
- 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
- 1/2 teaspoon garlic salt optional
- 1/2 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
- 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.
- 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.
- 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.