Ingredients:

  • 4 medium acorn squashes (approx. 2.72 kg), halved and seeds removed
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb turkey sausage, casings removed
  • 2 medium Granny Smith apples (approx. 300g), diced
  • 1 medium yellow onion (approx. 150g), finely diced
  • 2 stalks celery (approx. 80g), diced
  • 3 cloves garlic (approx. 15g), minced
  • 1 tsp dried sage
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter, melted
  • 2 tbsp brown sugar

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Brush the cut sides of the acorn squash halves with 3 tbsp olive oil and season with 1 tsp kosher salt and 1/2 tsp black pepper.
  3. Place the squash cut-side down on a large rimmed baking sheet and roast for 20 minutes.
  4. While the squash roasts, heat a large skillet over medium-high heat and brown the 1 lb turkey sausage until crumbly and it reaches a safe internal temperature of 165°F (74°C).
  5. Add the diced onions, celery, and apples to the skillet and sauté until the vegetables are tender and the apples are fragrant and softened.
  6. Stir in the minced garlic, 1 tsp dried sage, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for an additional 60 seconds.
  7. Remove the squash from the oven and flip the halves over.
  8. Divide the 2 tbsp melted butter and 2 tbsp brown sugar evenly among the squash cavities.
  9. Spoon the turkey sausage and apple mixture generously into each squash half, pressing down slightly.
  10. Return the baking sheet to the oven and bake for 15–20 minutes, or until the squash is tender when pierced with a fork and the filling is bubbling.