Ingredients:

  • 2 medium acorn squash (approx. 1.5 lbs / 680g each)
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb ground pork sausage
  • 2 medium Granny Smith apples, peeled and cubed
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/4 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/2 tsp dried sage
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Slice acorn squash in half lengthwise and scoop out seeds.
  2. Brush the interior of the squash with melted butter and season with salt and pepper.
  3. Place squash halves cut-side down on a rimmed baking sheet and pour 1/2 cup of water into the pan; roast for 30 minutes.
  4. Heat olive oil in a skillet over medium-high heat and brown the ground sausage, breaking it apart with a spatula.
  5. Stir in diced onion and sauté for 4-5 minutes until translucent.
  6. Add minced garlic and cubed apples, cooking for 5 minutes until apples begin to soften.
  7. Stir in brown sugar, cinnamon, sage, salt, and pepper; cook for 2 minutes until glazed.
  8. Fill the roasted squash halves with the apple-sausage mixture and bake open-face until edges are caramelized.