Stuffed Acorn Squash

Serves 2 or 4

One Acorn squash will serve two people. This is easy to scale.

2 acorn squash (about 1½ pounds/1500g each)

1 pound/500g bulk pork sausage (more as desired)

½ cup chopped onion

2 sweet apples, peeled, cored and chopped

¼ cup raisins

¼ cup dried cranberries

¼ tsp dried thyme

3 tbsp chopped pecans

¼ cup maple syrup

Preheat oven to 350 degrees F.

Cut each squash in half crosswise; scoop out the seeds. Cut a thin slice off the bottom of each half so it can stand upright.
Place each half, cavity side down, in a 9 by 13 inch baking pan and cover pan tightly with foil.
Bake until tender, about 50 minutes to 1 hour.
Meanwhile, in a large, non-stick frying pan over medium-high heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes. Drain and discard fat.
Add onion, apples, raisins, cranberries and thyme. Stir often until apples are just tender when prodded with a fork, about 8 minutes. Stir in pecans.
When squash is done, uncover and turn halves upright. Fill equally with sausage mixture. Drizzle equally with maple syrup.
Bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.

Serve with: Crusty bread, a small side salad.

Source: "Sunset Magazine"

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