16ozplant-based breakfast sausagecan be subbed with any protein
2acorn squash
1cupsliced pear and apple
1cupcornbread stuffing
3/4cupwater
1/4cupmaple syrup
1/4cupdried cranberries
6tbspbutter
Instructions
preheat oven to 400 f. Cut acorn squash in half and spoon out the seeds and pork holds in the flesh with a fork. Season with salt and add 1 tbsp of butter per half. Bake on a parchment sheet for 1 hour.
For the stuffing, slice sausage in half, and cook in a pan over medium heat. Add 1 tbsp oil with sliced pears and apples; about 2 minutes.
Add in cornbread stuffing, water, maple syrup butter and cranberries. Stir together then cover and cook for about 5 minutes over low heat.
Spoon in stuffing mixture into squash and broil for a couple minutes to toast the top. Let cool for a few minutes and serve!