Ingredients
- 2 medium acorn squash, halved and seeded
- 2 tbsp olive oil (plus extra for brushing)
- 1/2 lb ground sausage
- 1 small onion, diced
- 2 celery ribs, diced
- 1 apple, diced
- 2 cloves garlic, minced
- 1 cup cooked rice (white, brown, or wild—your choice)
- 1/4 cup dried cranberries (or golden raisins)
- 1/4 cup chopped pecans or walnuts, toasted
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 2 tbsp maple syrup (plus more for drizzling)
- 1 tsp cinnamon sugar
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan (optional, for topping)
Instructions
Roast the Squash
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Preheat oven to 400°F
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Cut squash in half lengthwise, scoop seeds.
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Brush cut sides with olive oil, season with salt and pepper.
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Place cut-side down on parchment-lined sheet.
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Roast 30–40 minutes, until fork-tender.
Make the Filling
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While squash roasts, heat 2 tbsp olive oil in a skillet.
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Cook sausage until browned. Remove and set aside.
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Sauté onion + celery until soft (5 min).
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Add apple + garlic, cook another 2–3 min.
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Stir in cooked rice, cranberries, nuts, sausage, thyme, cinnamon sugar, and maple syrup. Mix well—taste and adjust with salt/pepper.
Stuff & Finish
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Flip squash halves cut-side up.
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Brush cavities lightly with maple syrup before filling.
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Spoon filling in generously, pack slightly.
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Top with Parmesan if using.
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Return to oven 10–12 min—until golden and bubbling.
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Drizzle each half with a touch more maple syrup before serving.
- Category: entrees, vegetables, nova scotia loyal