Delicious and Comforting Acorn Squash Stuffed with Apple, Cranberry, and Sausage

This recipe combines the earthiness of acorn squash with the sweetness of apple and cranberry, and the savory goodness of sausage. It's a perfect fall dish that will warm your soul. The flavors blend harmoniously, creating a comforting and satisfying meal. It's easy to prepare and can be enjoyed as a main course or as a side dish. Serve it at your next gathering or make it for a cozy family dinner. Either way, you'll love every bite.

Ingredients

• 2 acorn squash
• 1 tablespoon olive oil
• 1/2 pound sausage, casings removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 apple, cored and diced
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup breadcrumbs
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squash in half lengthwise and remove the seeds. Brush the inside with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
3. Bake the squash in the preheated oven for 40-45 minutes, or until tender when pierced with a fork.
4. While the squash is baking, heat a large skillet over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through. Remove the sausage from the skillet and set aside.
5. In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
6. Add the diced apple, dried cranberries, chopped pecans, breadcrumbs, dried thyme, and dried sage to the skillet. Stir to combine and cook for another 2-3 minutes.
7. Return the cooked sausage to the skillet and mix everything together. Season with salt and pepper to taste.
8. Once the acorn squash is tender, remove it from the oven. Flip the halves over and divide the sausage mixture among them, filling each squash cavity generously.
9. Sprinkle grated Parmesan cheese over the stuffed squash.
10. Return the squash to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and slightly golden.
11. Remove the squash from the oven and let it cool for a few minutes before serving. Enjoy!

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