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Maple Squash Wedges and Pork Links

Maple Squash Wedges and Pork Links
  • Prep 15 min
  • Total 55 min
  • Ingredients 6
  • Servings 4
Cooked with apples, sausage, cinnamon and maple syrup, these squash wedges delight all the senses.
Updated May 7, 2009

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

Steps

  • 1
    Heat 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.
  • 2
    Meanwhile, cut four 18x18-inch sheets of heavy-duty foil.
  • 3
    Remove 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.
  • 4
    Bring 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.
  • 5
    Place 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.

  • Microwaving the squash for a short time before cutting it into quarters makes it easier to cut through the hard, thick skin.

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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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