* 2 large acorn squashes, rinsed, cut in half length-wise and seeded
* 8 ounces sweet Italian pork sausage, loose (you can either buy it this way or remove it from the casings)
* 1 large onion, chopped
* 1 cup cooked short-grain brown rice
* 2 eggs, beaten
* 1 large granny smith or Fuji apple, peeled, cored, and diced
* 1/4 cup dried cranberries or currants (or both!)
* 2 tsps fresh sage, chopped
* 1/4 cup maple syrup
* 2 tsps olive oil
* Salt and pepper to taste
1. Preheat oven to 350°. Rub a little olive oil over the cut surface of each squash half and place, cut-side down in a 9- by 13-inch baking pan. Pour an inch or two of water into the pan and bake until tender when pierced with a fork, 35-45 minutes.
2. Meanwhile, cook the sausage in a frying pan over medium heat until it is crumbly and lightly browned all over. Put the meat aside and use the fat in the pan to sautee the onions until translucent, 5 to 7 minutes. Add the apples, cranberries or raisins, and sage; stir often until apples have softened. Transfer to a bowl and add the sausage, rice, salt and pepper. Mix in the eggs and stir well to combine.
3. Remove the cooked squash halves from the oven, empty the baking dish of any leftover water and place the halves back inside turned upright. Fill the halves equally with the stuffing mixture and drizzle with maple syrup. Bake, uncovered until the filling is slightly browned on top, about 15 minutes longer.
A few more recipes you might like:
- Butternut Squash Ravioli With Browned Butter, Sage, & Pinenuts
- Candied Butternut Squash
- Cider-Glazed Delicata Squash
- Sage and Nut-Stuffed Delicata Squash
- Red Pepper & Sausage-Stuffed Butternut Squash
- Risotto With Roasted Butternut Squash & Sage
- Roasted Delicata Squash & Caramelized Red Onions With Farro & Arugala