Ingredients:

  • 2 medium acorn squash (approx. 1.5 lbs / 680g each), halved lengthwise and seeded
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb bulk pork sausage
  • 2 medium Granny Smith apples (approx. 12 oz / 340g), diced into 1/2 inch cubes
  • 1 medium yellow onion (approx. 5 oz / 140g), finely diced
  • 2 stalks celery (approx. 2 oz / 55g), diced
  • 3 cloves garlic (approx. 15g), minced
  • 1 tbsp fresh sage, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp maple syrup
  • 1 tbsp olive oil

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Brush the cut side of the acorn squash halves with olive oil and sprinkle with salt and pepper.
  3. Place squash cut-side down on a parchment-lined baking sheet. Roast for 30–40 minutes until a knife slides easily into the thickest part of the flesh.
  4. Carefully flip the squash over and scoop out a small amount of the roasted flesh to create a wider well for the stuffing, reserving the scooped flesh.
  5. In a large skillet over medium-high heat, brown the sausage, breaking it into small crumbles, until fully cooked and caramelized. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  6. Add 1 tbsp olive oil if needed. Sauté the onion and celery for 5 minutes.