Cooked with apples, sausage, cinnamon and maple syrup, these squash wedges delight all the senses.
Maple Squash Wedges and Pork Links
- Prep Time 15 min
- Total 55 min
- Ingredients 6
- Servings 4
Ingredients
- 1 acorn squash (1 to 1 1/2 lb)
- 1 large apple, cut into 4 wedges, cored
- 1 package (11 to 12 oz) fully cooked pork sausage links
- 1/4 cup water
- 1/2 cup maple-flavored syrup
- 1/2 teaspoon ground cinnamon
Instructions
-
Step1Heat oven to 425°F. Wash squash; pierce several times with fork. Place squash on microwavable paper towel in microwave oven. Microwave on High 3 minutes. Let stand in microwave oven about 5 minutes.
-
Step2Meanwhile, cut four 18x18-inch sheets of heavy-duty foil.
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Step3Remove squash from microwave. Cut in half; scoop out and discard seeds. Cut each half into 2 wedges. Place 1 squash wedge in center of each sheet of foil. Top each with 1 apple wedge and about 3 pork sausage links.
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Step4Bring up foil around squash wedges, forming bowl shape. Pour 1 tablespoon water around each squash; pour 2 tablespoons syrup over each sausage-apple-squash combination. Sprinkle 1/8 teaspoon cinnamon over each. Bring corners and sides of foil together; press tightly above sausage to seal.
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Step5Place foil packets, seam side up, in oven; bake 35 to 40 minutes or until squash and apple are tender. Open packets carefully to allow steam to escape. Spoon hot syrup in packets over sausage, apple and squash.
Nutrition
490
Calories
25g
Total Fat
16g
Protein
51g
Total Carbohydrate
22g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 490
- Calories from Fat
- 220
- Total Fat
- 25g
- 38%
- Saturated Fat
- 8g
- 42%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 1060mg
- 44%
- Potassium
- 690mg
- 20%
- Total Carbohydrate
- 51g
- 17%
- Dietary Fiber
- 5g
- 19%
- Sugars
- 22g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 10%
- 10%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
3 1/2Tips from the
Pillsbury Kitchens
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