Ingredients:

  • 2 medium Acorn Squashes (approx. 1.5 kg total)
  • 2 tbsp Olive Oil (30 ml)
  • 1 tsp Kosher Salt (5g)
  • ½ tsp Black Pepper, freshly ground (2g)
  • 2 tbsp Unsalted Butter (30g)
  • 300g High-Quality Pork Sausage Meat (casings removed)
  • 1 medium Yellow Onion, finely diced (150g)
  • 2 cloves Garlic, minced
  • 1 small Apple (e.g., Gala or Honeycrisp), cored and diced (100g)
  • ½ cup Pecans, roughly chopped and lightly toasted (60g)
  • 2 tbsp Fresh Sage, finely chopped
  • 1 tsp Fresh Thyme leaves
  • ½ cup Dried Breadcrumbs (Panko or fresh) (40g)
  • ½ cup Low-Sodium Chicken or Vegetable Stock (120 ml)
  • 1 tbsp Maple Syrup or Brown Sugar (15 ml)
  • Salt and Pepper to taste

Instructions:

  1. Preheat oven to 200°C / 400°F. Line a baking sheet with parchment paper.
  2. Using a sturdy knife, carefully cut the acorn squash in half vertically from stem to base. Use a spoon to scrape out the seeds and stringy membranes.
  3. Brush the cut sides and inner cavity of the squash halves with olive oil. Season generously with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
  4. Roast for 30–35 minutes, or until the squash is fork-tender. Remove from oven and flip cut-side up. Dot each cavity with ½ tbsp of butter. Keep warm while preparing the filling.
  5. Heat the skillet over medium-high heat. Add the sausage meat and break it up with a spoon. Cook until thoroughly browned. Drain off any excess grease, reserving about 1 tablespoon.
  6. Reduce heat to medium. Add the diced onion to the reserved fat (or add a splash of oil). Cook until softened, about 5 minutes. Add the minced garlic, chopped sage, and thyme; cook for 1 minute until fragrant.
  7. Stir in the diced apple and toasted pecans. Cook for 2-3 minutes until the apple begins to soften slightly.
  8. Return the cooked sausage to the skillet. Stir in the maple syrup/brown sugar, breadcrumbs, and chicken stock. Cook for 2-3 minutes, stirring constantly, until the liquid has been absorbed and the mixture holds together but remains moist.
  9. Taste the filling mixture. Adjust seasoning aggressively with salt and pepper.
  10. Spoon the prepared filling generously into the cavity of each roasted acorn squash half. Pile it high.
  11. If the filling has cooled significantly, return the stuffed squash to the oven for 5–10 minutes to ensure everything is piping hot throughout. Garnish with extra chopped sage or pecans before serving immediately.