Stuffed Acorn Squash with Sausage and Apple

Ingredients

• 2 acorn squash
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 lb ground pork sausage
• 1 medium yellow onion
• 2 celery stalks
• 1 medium apple (e.g., Honeycrisp or Fuji)
• 2 clove garlic
• 1 tbsp fresh sage
• 1 tsp fresh thyme
• ½ cup chicken broth
• ½ cup bread crumbs
• ¼ cup Parmesan cheese (optional)

Steps

1. Preheat oven to 400°F (200°C). Halve the acorn squash lengthwise, scoop out seeds, and brush cut sides with 1 tablespoon olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
2. While squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground sausage and cook, breaking it up with a spoon, until browned. Drain excess fat.
3. Add chopped onion, celery, and apple to the skillet with the sausage. Cook for 5-7 minutes until softened. Stir in minced garlic, sage, and thyme, and cook for another minute until fragrant.
4. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in bread crumbs.
5. Once the squash is tender, flip the halves cut-side up. Fill each squash half generously with the sausage mixture.
6. Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the filling is heated through and slightly golden.
7. If desired, sprinkle with Parmesan cheese before serving.