INGREDIENTS
FOR THE SQUASH:
1 Large Acorn Squash (about 1.5 pounds)
1 teaspoon Olive Oil, plus more for the pan
Salt and pepper, to taste
1/8 Teaspoon Ground Cinnamon (optional)
FOR THE FILLING:
2 teaspoons Olive Oil
1 Vegetarian Sausage (3.5 ounces), casing removed
1/2 cup Chopped Onion
1/2 cup Chopped Celery, about 1 large stalk
1/2 teaspoon Minced Garlic
3/4 teaspoon chopped Fresh Thyme
3/4 teaspoon chopped Fresh Rosemary
1/2 cup Chopped Granny Smith Apple, about half a small apple
1/2 cup Cooked Brown Rice
3 tablespoons Pecans Pieces
3 tablespoons Dried Cranberries
1 teaspoon Maple Syrup
Salt and Pepper, to taste
INSTRUCTIONS
ROAST THE SQUASH
Preheat the oven to 400°F. If using a toaster oven adjust the cooking rack to the lowest position and select the BAKE setting. Lightly oil a sheet pan or line with a silicone baking mat.
Carefully slice the squash in half. Scoop out the seeds and discard or save for roasting later.
Rub the inside of each squash half with the oil. Then season with salt, pepper, and cinnamon if using. Place the squash flesh side down on the pan.
Roast until tender and a fork easily slides through the skin and flesh, about 30 to 35 minutes. The total amount of time will depend on the size of your squash.
MAKE THE FILLING
Heat the oil in a large saucepan over medium heat. Crumble the sausage into the pan and cook until browned. * Refer to the directions on your sausage package for specific cooking times.
Once the sausage is cooked, transfer to a plate leaving any oil behind in the pan. (If needed add a splash more oil to the pan for the vegetables)
Add the onion and celery to the oil, season with a little salt and pepper, and cook until the onion is softened and lightly browned, about 5 to 6 minutes.
Stir in the garlic, thyme, rosemary, and chopped apple. Cook until the apple pieces just begin to soften about 3 to 5 minutes. Then stir in the rice, pecans, cranberries, and the cooked sausage. Drizzle mixture with the maple syrup and stir to coat.
Remove the pan from the heat, taste the mixture, and adjust the seasoning with salt and pepper as desired.
STUFF AND SERVE
Flip the roasted squash over, stuff with the apple rice mixture, and enjoy!
If your squash has gone cold or you just want everything warmer, return the stuffed squash to a 350°F oven until heated through, about 10 to 15 minutes.
