- 1 acorn squash washed well
- 1 fennel bulb sliced
- 1 pkg chicken sausage
- olive oil
- salt and pepper
Preheat oven to 425°.
Cut the acorn squash in half and scrape out the seeds. Cut into slices of equal size.
Put all ingredients on a sheet pan and drizzle generously with olive oil, salt, and pepper.
Make sure they are spaced out and have room in between.
Roast for about 15-18 minutes, tossing once or twice.
Serve immediately. Acorn skin can be eaten.
Calories: 269kcal | Carbohydrates: 32g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 502mg | Potassium: 1232mg | Fiber: 6g | Vitamin A: 1100IU | Vitamin C: 38.4mg | Calcium: 128mg | Iron: 2.7mg