Ingredients
Method
Roast the Acorn Squash Halves
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Slice each acorn squash in half lengthwise from stem to tip. Use a sturdy metal spoon to scrape away the seeds and stringy pulp. If needed, shave a tiny slice off the rounded bottom of each half so they sit level without rolling.
- Brush the interior flesh and rims with olive oil and pure maple syrup. Season evenly with sea salt, black pepper, and a pinch of ground cinnamon.
- Place the squash cut-side down on the prepared baking sheet. Roast for 35 to 40 minutes, until tender when pierced with a knife tip and caramelized at the rim.
Sauté Sausage & Prepare Wild Rice Stuffing
- While squash bakes, heat a large skillet over medium-high heat. Add the halal Italian sausage, breaking it into bite-sized morsels with a wooden spoon, and sauté for 6 to 8 minutes until browned through.
- Add the diced onion, celery, and diced Honeycrisp apples to the skillet. Cook for 4 to 5 minutes until vegetables soften and apples are tender-crisp.
- Stir in minced garlic, chopped fresh sage, and thyme; sauté for 60 seconds until delightfully fragrant.
- Remove skillet from heat. Fold in the cooked wild rice, dried tart cranberries, toasted pecans, and chicken broth to moisten. Season to taste with salt and pepper.
Stuff & Bake to Golden Perfection
- Remove roasted squash from oven and flip cut-side up using tongs.
- Generously spoon the savory sausage and wild rice filling into each squash cavity, mounding it high.
- Top generously with freshly grated Parmesan cheese.
- Return to the 400°F oven and bake for 10 to 12 minutes until cheese is melted, bubbling, and golden brown. Crown with crispy sage leaves and serve warm!