When I think of Fall I think of harvested vegetables and warm filling dishes. I think this is one of those recipes that incorporates salty and sweet notes in a flavorfully filling dish. And the fact that it can be combined in one pot and brought to the table to be served is even more incentive for me to make this a repeat on our weekly menu.
First, preheat oven to 350 degrees. In a deep cast iron skillet cook slices of bacon and set aside on a paper towel to soak up excess oil. By now the oven should be ready. Slice acorn squash in half and set open face down in a baking pan with about an inch of water. Place in oven and let steam for approx. 15-20 min. In the skillet, toss in chicken sausage and start to slice once fully cooked through. Add in green beans and bacon (crumble into pieces as you put in the skillet).
Sprinkle on brown sugar and add in soy sauce.
Once acorn squash is softened, remove outer skin and chop into cubes. Add into skillet and combine all ingredients together.
- 1 medium acorn squash
- 2 cups fresh green beans washed and trimmed
- 1 pound bacon
- 1 pound chicken sausage (we prefer the apple maplewood)
- 1/2 cup brown sugar
- 1 teaspoon soy sauce
- rice (optional)