Ingredients:

  • 2 medium acorn squash (approx. 1.5 lbs each)
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 lb mild or spicy Italian sausage, casings removed
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, sliced thin
  • 1 large Granny Smith apple, cored and diced
  • 3 cloves garlic, minced
  • 1 tsp fresh sage, chopped
  • 1 tsp fresh thyme leaves
  • 0.5 cup Panko breadcrumbs
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup chicken stock
  • 1 large egg, lightly beaten

Instructions:

  1. Preheat oven to 400°F (200°C). Slice a tiny sliver off the bottom of each squash to create a flat base. Halve the squash horizontally and scoop out the seeds. Brush the flesh with olive oil and season with salt and pepper.
  2. Place squash flesh-side down on a rimmed baking sheet lined with parchment paper. Roast for 30 minutes until the skin is easily pierced with a fork.
  3. While squash roasts, brown the sausage in a large skillet over medium-high heat, breaking it into small crumbles. Once golden brown, remove sausage with a slotted spoon and set aside.
  4. In the same skillet, sauté the onion, celery, and apple in the sausage drippings for 5–7 minutes until softened. Stir in the garlic, sage, and thyme during the last 60 seconds.
  5. In a large mixing bowl, combine the sausage, sautéed vegetables, breadcrumbs, Parmesan, and chicken stock. Allow to cool slightly, then fold in the beaten egg to bind the mixture.
  6. Flip the roasted squash halves over. Divide the sausage and apple mixture evenly among the four cavities. Top with extra Parmesan if desired.
  7. Return to the oven for 15–20 minutes until the filling is heated through and the cheese topping is deep golden brown.