5 Ingredient Acorn Squash Breakfast


  • ¾ lb sausage 
  • 1 acorn squash, cut in half, seeds removed
  • 2 eggs
  • ½ yellow onion, diced
  • 1 garlic clove, minced
  • salt and pepper, to taste


  • Preheat oven to 375 degrees.
  • Place acorn squash cut-side down onto your baking sheet.
  • Bake for 20-25 minutes or until your acorn squash is soft when you press on the skin.
  • Remove from oven and let cool.
  • While your acorn squash is cooking, add a tablespoon of some kind of fat to a large pan over medium heat then add your minced garlic and diced onion.
  • Stir around to keep from burning.
  • Once your onions become translucent, add your sausage to the pan.
  • Once the breakfast sausage is almost all the way cooked through, turn your heat to low and add your inside of your acorn squash. Do this by using a spoon to scoop out the insides, leaving just the skin of the acorn squash. Be careful not the tear the skin!
  • Mix the acorn squash and the breakfast sausage together then add it back to your acorn squash skin
  • Once both of your acorn squash halves are full, press into the middle with a spoon to breakfast a little resting spot for your egg.
  • Crack an egg on top.
  • Place back in the oven to cook for 10-15 minutes or until egg-cooked preference.
  • Serve!