Sausage-Stuffed Acorn Squash

Ingredients

For the Squash:

• 2 acorn squash, halved and seeds removed

• 2 tbsp olive oil

• Salt & black pepper

• 1 tbsp maple syrup (optional for caramelization)

For the Filling:

• 1 lb (450 g) Italian sausage (mild or spicy)

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 apple, finely diced (Honeycrisp or Gala works great)

• 1/2 cup celery, finely chopped

• 1 tsp dried sage or 1 tbsp fresh

• 1 tsp dried thyme

• 1/4 tsp cinnamon (optional, for warmth)

• 1/2 cup cooked wild rice or breadcrumbs

• 1/3 cup dried cranberries

• 1/4 cup chopped pecans or walnuts (optional)

• Salt & pepper to taste

• 1/3 cup shredded Parmesan or mozzarella (optional topping)

Instructions

1. Roast the Squash

1. Preheat oven to 400°F (200°C).

2. Brush squash halves with olive oil and drizzle lightly with maple syrup.

3. Season with salt and pepper.

4. Place cut-side down on a baking sheet and roast 35–45 minutes, until tender.

2. Prepare the Sausage Filling

1. In a skillet, cook the sausage over medium heat until browned.

2. Add onion, garlic, celery, and diced apple. Cook until softened.

3. Stir in sage, thyme, and cinnamon.

4. Mix in wild rice or breadcrumbs, dried cranberries, and nuts.

5. Taste and season with salt and pepper.

3. Stuff and Finish

1. Flip roasted squash halves upright.

2. Fill generously with the sausage mixture.

3. Top with cheese if using.

4. Return to the oven for 10–15 minutes until hot and melty.