Ingredients:

  • 2 medium acorn squash (approx. 1.5 lbs / 680g each), halved and seeds removed
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb bulk Italian sausage
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium Granny Smith apple, diced small
  • 1 cup dried cranberries
  • 1/2 cup toasted pecans or walnuts, chopped
  • 1/4 cup chicken or vegetable broth
  • 1 tsp fresh thyme leaves
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Brush the cut sides of the squash halves with olive oil and season with salt and pepper.
  3. Place the squash halves cut-side down on a baking sheet and roast for 25–30 minutes until the flesh is tender when pierced with a fork.
  4. While the squash roasts, heat a skillet over medium-high heat. Add the sausage, breaking it apart with a spoon, and cook until browned and crispy.
  5. Stir in the diced onion and apple; sauté for 5–7 minutes until the onion is translucent and apples are softened.
  6. Stir in the minced garlic and thyme, cooking for just 1 minute until fragrant.
  7. Deglaze the pan with broth, scraping up the brown bits from the bottom.
  8. Remove from heat and fold in cranberries and toasted pecans.
  9. Flip the pre-roasted squash halves so they are cut-side up.
  10. Spoon the sausage and apple mixture generously into each cavity, pressing down slightly.
  11. Top each squash with a sprinkle of Parmesan cheese.
  12. Return to the oven for another 15–20 minutes until the cheese is melted and golden-brown.