Serves 4
Preheat oven to 425℉. Line a large baking sheet with parchment paper. Cut squash in half lengthwise and remove seeds. Brush the flesh of each half with oil and season with salt. Place squash flesh side down on baking sheet and roast for 25-30 minutes or until squash is tender.
While the squash roasts, prepare the stuffing. Heat 1 tablespoon of oil in a large skillet over med-high heat. Add sausage, breaking up lumps with a wooden spoon to evenly brown. Once browned , remove from heat and transfer to a plate, leaving fat in the skillet. Return skillet to medium heat and add the onions, celery, and mushrooms and season with salt. Sauté for about 3 minutes. Add the garlic and cook another minute, stirring to avoid burning. Add the apples, herbs , stir to combine. Cook for another 2-3 minutes to allow apples to soften. Add the raisins or cranberries and browned sausage back to the skillet, lower heat to med-low and continue to cook another 2 minutes.
Once squash is finished roasting remove from oven and stuff with sausage filling. Return to baking sheet and broil on high for 5 minutes or until tops are slightly browned.
Ingredients
Directions
Preheat oven to 425℉. Line a large baking sheet with parchment paper. Cut squash in half lengthwise and remove seeds. Brush the flesh of each half with oil and season with salt. Place squash flesh side down on baking sheet and roast for 25-30 minutes or until squash is tender.
While the squash roasts, prepare the stuffing. Heat 1 tablespoon of oil in a large skillet over med-high heat. Add sausage, breaking up lumps with a wooden spoon to evenly brown. Once browned , remove from heat and transfer to a plate, leaving fat in the skillet. Return skillet to medium heat and add the onions, celery, and mushrooms and season with salt. Sauté for about 3 minutes. Add the garlic and cook another minute, stirring to avoid burning. Add the apples, herbs , stir to combine. Cook for another 2-3 minutes to allow apples to soften. Add the raisins or cranberries and browned sausage back to the skillet, lower heat to med-low and continue to cook another 2 minutes.
Once squash is finished roasting remove from oven and stuff with sausage filling. Return to baking sheet and broil on high for 5 minutes or until tops are slightly browned.