Ingredients:

  • 2 medium acorn squash (approx. 1.5 lbs / 680g each), halved lengthwise and seeds removed
  • 2 tbsp (28g) unsalted butter, melted
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 lb (450g) bulk Italian sausage
  • 1 medium yellow onion (150g), finely diced
  • 2 cloves garlic (6g), minced
  • 1 cup (150g) diced Granny Smith apple
  • 2 cups (60g) fresh spinach, chopped
  • 1/2 cup (50g) Panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Slice acorn squash in half, scoop out seeds, brush cut sides with melted butter, and sprinkle with salt and pepper.
  3. Place squash cut-side down on a baking sheet and roast for 20 minutes until edges soften.
  4. Heat olive oil in a skillet over medium-high heat. Brown the sausage, breaking it apart with a spoon, until no longer pink.
  5. Stir in diced onion and sauté for 3-4 minutes until translucent.
  6. Add minced garlic and diced apples; cook for another 2 minutes until fragrant.
  7. Fold in chopped spinach until wilted, then remove from heat.
  8. Stir in Panko breadcrumbs and half of the Parmesan cheese until well-combined.
  9. Spoon the sausage mixture into the par-roasted squash halves and top with remaining Parmesan cheese.
  10. Return squash to the oven and roast for an additional 20-30 minutes until the squash is tender and the topping is golden brown.