Description
All the boys love these! I make these every fall.
Ingredients
- 2 whole (about 1/2 Lb. Size) Acorn Squash, Rinsed
- 8 ounces, weight Bulk Italian Sausage
- ½ cups Chopped Onion
- 2 whole (about 1/2 Lb. Size) Apples, Peeled, Cored And Chopped
- ¼ cups Raisins
- ¼ cups Dried Cranberries
- ¼ teaspoons Dried Thyme
- 3 Tablespoons Chopped Pecans
- ¼ cups Maple Syrup
Preparation
Cut each squash in half crosswise and scoop out 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 x 13inch baking pan and cover tightly with foil. Bake in a 350ºF oven until tender when pierced, 45–50 minutes.
Meanwhile, over medium-high heat, cook sausage. 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 tender when pierced, 8–10 minutes. Stir in pecans.
Uncover squash and turn halves upright. Fill equally with sausage mixture. Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.
