Ingredients:

  • 2 medium acorn squash (about 1.5 lbs/680g each)
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1 pound (454g) Italian sausage, removed from casings (sweet or hot, your choice!)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup (240ml) chicken broth
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (55g) pecan pieces, toasted
  • 1/4 cup (5g) fresh sage, chopped
  • 2 tablespoons (30ml) maple syrup
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the acorn squash lengthwise and scoop out the seeds.
  2. Brush the cut sides of the squash with olive oil and season with salt and pepper.
  3. Place the squash cut-side up on a baking sheet and roast for 40-50 minutes, or until tender and easily pierced with a fork.
  4. While the squash is roasting, brown the sausage in a large skillet over medium heat. Drain off any excess grease.
  5. Add the diced onion and minced garlic to the skillet and sauté until softened, about 5 minutes.
  6. Stir in the chicken broth, cranberries, toasted pecans, sage, and maple syrup. Bring to a simmer and cook until the liquid has reduced slightly, about 5-7 minutes. Season with salt and pepper to taste.
  7. Once the squash is tender, remove it from the oven. Spoon the sausage filling into the cavities of the roasted squash.
  8. If desired, return the stuffed squash to the oven for another 5-10 minutes to heat through.
  9. Let cool slightly before serving. Garnish with extra sage, if desired.