The sweet and nutty acorn squash is the perfect backdrop for the savory sausage and tart apple. This recipe makes two hearty portions. If you are able to find small acorn squash, that will provide you with a more regular-sized portion. However I enjoyed having a little leftover for lunch the next day. Acorn squash can also be labeled as Danish squash at some markets.

The roasted squash and the filling can both be prepared ahead of time but will require more time in the oven for the last bake period. If the squash and the filling are cold, heat the oven to 350° (rather than 400°) and bake for 40-45 minutes.

Stuffed Acorn Squash with Sausage and Apple

Serves 2

1 large acorn squash (about 2lb 6oz)

2 links mild Italian sausage (about 6 oz)

2 Tb apple cider vinegar

1 small red onion, diced

3 cloves garlic, minced

1 Granny Smith apple (or other tart variety), diced

2 tsp thyme (reserve ½ tsp for garnish), roughly chopped

3-4 sage leaves (about 1 heaping tsp), thinly sliced

About ¼ cup pecorino romano cheese

Preheat the oven to 400°. Cut the acorn squash in half and then use a spoon to scrape out the seeds. In each squash half, drizzle 1 tsp olive oil. Use your fingers to spread the oil around to cover all of the exposed flesh. Sprinkle a pinch of salt in each half. Place the squash halves cut side down on a parchment-lined baking sheet. Roast in the oven until the squash is fully cooked and the squash gives easily when pierced with a fork, about 45-50 minutes.

While the squash is roasting, prepare the filling. Heat 1 tsp olive oil over medium/medium-high heat in a large pan. Squeeze the sausage out of the casings into the pan. Use a wooden spoon to break the sausage into smaller pieces; this will become easier to do as the sausage cooks. When the sausage is fully cooked and browned, remove to a bowl and set aside.

In the same pan, add the 2 Tb apple cider vinegar and use a wooden spoon to scrape up all of the browned bits stuck to the bottom of the pan. When most of the liquid has cooked off, add 1 Tb olive oil. Then add the red onion, apple, and garlic. Sauté until the onions are translucent and some apple pieces are beginning to break down. Add the thyme and sage (reserving ½ tsp thyme for garnish) and continue to cook for another 30 seconds, until the herbs are fragrant. Remove the pan from heat. Add 1 tsp salt and the reserved sausage.

Flip the acorn squash halves over so that the cut side is facing up. Scrape out some of the squash, leaving about a ½ -inch thick border of squash around the perimeter. Add the squash that’s been removed to the pan with the filling. Stir the squash in so that everything is combined. Taste and make any adjustments to the seasoning.

Add a pinch of cheese to a squash half. Spoon the filling into the cavity, using the back of the spoon to pack the filling in tightly before mounding it. Repeat with the remaining squash half. Top the stuffed squash with the remaining cheese.

Return the baking sheet, with the stuffed squash, to the oven at 400°. Bake for about 15 minutes, until everything is warmed through and the cheese is melted. Sprinkle the reserved ½ tsp thyme over the top of the squash and serve.