Stuffed Acorn Squash

1. 1

   Step 1

   • a.Roast the Acorn Squash
   • b.Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
   • c.Carefully cut each acorn squash in half from stem to tip. Use a sturdy spoon to scoop out all the seeds and stringy pulp.
   • d.Brush the cut surfaces of the squash with olive oil. Sprinkle evenly with the brown sugar, 1/2 tsp of the salt, and 1/4 tsp of the pepper.
   • e.Place the squash halves cut-side down on the prepared baking sheet.
   • f.Roast for 35-40 minutes, or until the squash is tender and can be easily pierced with a fork.
2. 2

   Step 2

   • a.Prepare the Sausage and Apple Filling
   • b.While the squash is roasting, melt the butter in a large skillet over medium-high heat.
   • c.Add the ground sausage to the skillet. Cook for 5-7 minutes, breaking it apart with a spoon, until it is fully browned. Drain any excess grease.
   • d.Add the chopped onion and celery to the skillet with the sausage. Sauté for about 5 minutes, until the vegetables have softened.
   • e.Stir in the chopped apple and cook for another 2-3 minutes, just until it begins to soften.
   • f.Remove the skillet from the heat. Stir in the dried cranberries, panko breadcrumbs, chicken broth, dried sage, dried thyme, and the remaining 1/2 tsp salt and 1/4 tsp pepper. Mix until everything is well combined.
3. 3

   Step 3

   • a.Stuff and Final Bake
   • b.Once the squash is tender, carefully remove it from the oven. Use tongs to flip the halves so they are cut-side up.
   • c.Generously mound the sausage filling into the cavities of the four squash halves, pressing it in gently.
   • d.Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the filling is heated through and the top is lightly golden brown.
4. 4

   Step 4

   • a.Garnish and Serve
   • b.Remove the stuffed squash from the oven. Let it cool for a few minutes before garnishing with fresh parsley and serving warm.

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