Ingredients:

  • 2 medium acorn squash (about 1.5 lbs each), halved lengthwise and seeded
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb Italian sausage (bulk or casings removed)
  • 2 cups cooked wild rice
  • 1 medium Granny Smith apple, finely diced
  • 2 ribs celery, diced
  • 1/2 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried sage
  • 1/4 cup chicken broth
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Brush the cut sides of the halved squash with olive oil and season generously with salt and pepper.
  3. Place squash cut-side down on a baking sheet. Roast for 20–25 minutes until the flesh is tender when pierced with a fork but still holds its shape.
  4. While the squash is roasting, heat a skillet over medium-high heat. Add the sausage, breaking it apart with a spoon until browned and crispy.
  5. Add the diced onion, celery, and apple to the skillet. Sauté for 5–7 minutes until the onions are translucent and the apples have softened.
  6. Stir in the minced garlic and dried sage; cook for 60 seconds until fragrant.
  7. Stir in the cooked wild rice and chicken broth. Simmer for 2 minutes until the liquid is absorbed and the mixture is moist.
  8. Remove the skillet from heat and fold in the Parmesan cheese and fresh parsley.
  9. Fill the par-roasted squash halves with the sausage mixture and return to the oven to bake until heated through and golden brown.