Ingredients:

  • 2 medium Delicata squashes (approx. 1 lb each)
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 lb ground Italian sausage
  • 8 oz cremini mushrooms, finely chopped
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups baby spinach, roughly chopped
  • 0.5 cup panko breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 tsp fresh sage, minced
  • 1 tsp fresh thyme leaves
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat oven to 400°F (200°C). Slice delicata squashes in half lengthwise and remove seeds. Brush flesh with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined tray and roast for 20–25 minutes.
  2. In a large skillet over medium-high heat, brown the Italian sausage, breaking it into small crumbles. Once cooked, remove with a slotted spoon to drain excess fat, leaving a small amount in the pan.
  3. Add diced onions and chopped mushrooms to the skillet. Sauté until mushrooms are golden brown and moisture has evaporated. Add garlic, sage, and thyme; cook for 60 seconds.
  4. Deglaze the pan with apple cider vinegar, scraping the bottom to release the fond. Stir in the chopped baby spinach until just wilted, then remove from heat.
  5. In a mixing bowl, combine the cooked sausage, mushroom-spinach mixture, half of the Parmesan cheese, and the panko breadcrumbs.
  6. Flip the roasted squash boats cut-side up. Divide the filling evenly among the four halves. Top with the remaining Parmesan cheese.
  7. Return the stuffed squashes to the oven for 10–15 minutes until the filling is heated through and the topping is golden and crispy.