Ingredients

• 2 Small Acorn Squashes
• Olive Oil
• 1/2 lb Italian Sausage
• 1 Onion Chopped
• 2 Cloves Garlic Chopped
• 5 Sage Leaves Chopped
• 1 teaspoon Rosemary Chopped
• 1 teaspoon Thyme Chopped
• 2 Sticks Celery Chopped
• 1 Apple Chopped
• 1 Cup Panko Bread Crumbs
• 1/2 Cup Parmesan Cheese Shredded
• Salt
• Pepper
• 1 Can Cranberry Sauce

Instructions

1. Preheat oven to 400 degrees F. Cut the squash in half, remove the seeds, and brush with olive oil. Season with salt and pepper and lay cut side down on a baking sheet, then roast for 30-45 minutes or until the squash is fork tender.

2. While the squash is roasting, cook the onions, celery, salt, pepper, garlic, sage, rosemary, and thyme until onions start to become translucent. Then add the sausage and cook until browned.

3. Add the chopped apples until they start to soften. Add the parmesan cheese and bread crumbs and cook until well-mixed. These will continue to cook when the mixture is baked.

4. Set the mixture to the side until the squash is done roasting. Then fill each squash half with the mixture and bake for another 20 minutes with some parmesan cheese on top for the last 5 minutes or so.

5. Heat a can of cranberry sauce on the stove with additional water until it reaches your desired sauce consistency. Top your finished stuffed acorn squash for a tangy zing to compliment the warm and cozy flavors created between the squash, herbs, and sausage.