Ingredients:

  • 2 medium acorn squash (approx. 1.5 lbs (680g) each), halved and seeds removed
  • 2 tbsp (28g) olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 1 lb (450g) lean ground Italian sausage
  • 1 cup (150g) diced Granny Smith apple
  • 1 cup (85g) sliced cremini mushrooms
  • ½ cup (75g) dried cranberries
  • 1 small yellow onion (110g), finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 2 tbsp (30ml) low-sodium chicken broth
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp (5g) fresh chives, minced

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Brush the cut side of the squash halves with olive oil and season with salt and pepper.
  3. Place the acorn squash halves cut-side down on a baking sheet and roast for 30-35 minutes until the flesh is tender.
  4. While the squash roasts, heat a skillet over medium-high heat and brown the lean sausage, breaking it apart with a spatula.
  5. Stir in the diced onion and mushrooms; sauté for 5 minutes until mushrooms are golden brown.
  6. Fold in the minced garlic, diced apples, and dried thyme. Cook for another 3 minutes until apples soften.
  7. Stir in the dried cranberries and chicken broth, simmering for 1 minute until the liquid is absorbed.
  8. Remove the roasted squash from the oven, flip them cut-side up, and spoon the sausage filling generously into each half.