Ingredients:

  • 3 acorn squashes, halved and seeded (approx. 1.35 kg)
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb ground pork sausage
  • 2 medium Gala apples, diced
  • 1 small red onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 tsp dried sage
  • 1/2 tsp cinnamon
  • 1/4 cup Panko breadcrumbs
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Slice acorn squash in half lengthwise and scoop out the seeds.
  2. Brush the cut sides of the squash with melted butter and season with salt and pepper.
  3. Place squash cut-side down on a baking sheet and roast for 25–30 minutes until the flesh is tender.
  4. While the squash roasts, heat olive oil in a skillet over medium-high heat. Add ground sausage and cook until browned.
  5. Stir in the diced onion and cook for 3–4 minutes until translucent.
  6. Add minced garlic, diced apples, brown sugar, sage, and cinnamon. Sauté for another 5 minutes until apples soften.
  7. Stir in the fresh parsley and remove filling from heat.
  8. Flip the roasted squash halves over and spoon the sausage and apple mixture into each cavity.
  9. Sprinkle the tops with Panko breadcrumbs.
  10. Return to the oven for 10–15 minutes until the topping is golden-brown and the filling is bubbling.