Harvest Acorn Squash
Recipe & photography created by Megan @healthy_happy_and_free.
The perfect Thanksgiving side that doubles as a gorgeous table centerpiece!
- 2 links of Wild Mushroom Bilinski’s Chicken Sausage, sliced
- 1 acorn squash
- 1 handful microgreens
- 1 tbsp olive oil
- 1/2 white onion, chopped
- Pink sea salt
- Garlic powder
1. Preheat oven to 400.
2. Cut the squash in half, spray with ghee cooking spray and sprinkle with sea salt. Place face down on an aluminum foil-lined baking sheet. Roast for approximately 40 minutes.
3. While the squash is roasting, sauté the Bilinski’s chicken sausages, onion, and microgreens in a skillet on medium heat. Season with salt and garlic powder.
4. Add the sautéed mixture into the roasted squash halves and return to oven. Broil until the top is lightly browned.