Ingredients:

  • 2 medium acorn squash (approximately 1.5 lbs / 680g each)
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon kosher salt (3g)
  • ¼ teaspoon black pepper (0.5g)
  • 1 tablespoon olive oil (15 ml)
  • ½ pound (8 oz / 225g) bulk Italian sausage (sweet or mild)
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 medium apple (such as Honeycrisp or Gala), peeled, cored, and diced (about 1 cup / 150g)
  • ½ cup cooked quinoa or rice (100g)
  • ¼ cup dried cranberries (40g)
  • ¼ cup chopped fresh sage (6g)
  • ¼ cup chopped walnuts or pecans (30g)
  • ¼ cup grated Parmesan cheese (25g)
  • ¼ teaspoon ground nutmeg (0.5g)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the acorn squash lengthwise, remove seeds. Brush cut sides with olive oil, season with salt and pepper. Place cut-side down on a baking sheet.
  2. Roast for 30-40 minutes, or until the squash is tender and easily pierced with a fork.
  3. While the squash roasts, heat olive oil in a large skillet over medium heat. Brown the sausage, breaking it up with a spoon. Drain excess fat.
  4. Add diced onion and minced garlic to the skillet and sauté until softened, about 5 minutes.
  5. Stir in diced apple, cooked quinoa/rice, dried cranberries, sage, walnuts/pecans, Parmesan cheese, and nutmeg. Season with salt and pepper to taste. Cook until heated through, about 2-3 minutes.
  6. Remove the roasted squash from the oven. Turn cut-side up. Spoon the sausage filling into the cavities of the squash halves, mounding it slightly.
  7. If you want a crisper top, return the filled squash to the oven and bake for an additional 5-10 minutes, or until the filling is lightly browned.
  8. Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve hot.