Pork and Acorn Squash Casserole

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cut the acorn squash in half, remove the seeds, and slice into wedges.

3. 3

   Place the squash wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper.

4. 4

   Roast the squash in the oven for about 25 minutes or until tender.

5. 5

   While the squash is roasting, heat a large skillet over medium heat and add the ground pork.

6. 6

   Cook the pork until browned and cooked through, breaking it up with a spoon as it cooks.

7. 7

   Add the chopped red onion to the skillet and sauté until the onion is translucent.

8. 8

   Stir in the thyme, salt, and black pepper.

9. 9

   Pour in the chicken broth and let it simmer for a few minutes.

10. 10

    Once the squash is done, remove it from the oven and reduce the oven temperature to 350°F (175°C).

11. 11

    In a casserole dish, layer the roasted squash and the pork mixture.

12. 12

    Cover the dish with foil and bake in the oven for 20 minutes.

13. 13

    Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.

14. 14

    Remove from the oven and let it cool for a few minutes before serving.