Ingredients:

  • 2 medium acorn squash (about 1.5 lbs/680g each)
  • 2 tablespoons olive oil (30 ml)
  • ½ teaspoon sea salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 1 tablespoon olive oil (15 ml)
  • ½ pound Italian sausage, casings removed (225g)
  • ½ medium yellow onion, diced (about ½ cup)
  • 2 cloves garlic, minced
  • 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well)
  • ½ cup cooked wild rice (100g)
  • ¼ cup toasted pecans, chopped (30g)
  • ¼ cup fresh sage leaves, chopped (a generous handful)
  • ¼ teaspoon ground nutmeg (1.25 ml)
  • ¼ cup chicken broth (60 ml)
  • Fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Carefully halve the acorn squash lengthwise. Scoop out the seeds and strings. Brush the cut sides with olive oil and season with salt and pepper.
  2. Place the squash cut-side down on the baking sheet. Roast for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
  3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  4. Add the diced onion and garlic to the skillet and cook until softened, about 5 minutes. Add the diced apples and cook until slightly softened, about 3-5 minutes.
  5. Stir in the cooked wild rice, toasted pecans, chopped sage, and nutmeg. Season with salt and pepper to taste.
  6. Pour in the chicken (or vegetable) broth and scrape up any browned bits from the bottom of the skillet. Simmer for a minute or two until the broth is mostly absorbed.
  7. Once the squash is tender, remove it from the oven. Turn the squash cut-side up and generously fill each half with the sausage mixture.
  8. Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the filling is heated through.
  9. Garnish with fresh parsley (if desired) and serve hot.