Stuffed Acorn Squash

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  Squash, Acorn
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  Olive oil(20g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Kosher salt and ground black pepper
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  Olive oil(8g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Turkey Breakfast Sausage(454g)
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  Mushrooms, Cremini(227g)
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  Yellow Onion
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  Apple, Granny Smith
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  ½ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Nutmeg, Ground(1g)
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  Allspice, Ground(1g)
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  Garlic(120g)
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  Sage, Fresh(15g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Cut the acorn squash in half lengthwise with a sharp chef's knife, then scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet, brush each with olive oil, and season with salt and pepper. Bake at 400°F for 40 minutes until the flesh is fork-tender and edges begin to wrinkle.
2. 2While the squash bakes, heat olive oil in a large skillet over medium-high heat. Add the turkey breakfast sausage and cook for 3 minutes, breaking it apart into small pieces, until it begins to brown.
3. 3Add the cremini mushrooms, onion, Granny Smith apple, minced garlic, nutmeg, and allspice to the skillet. Cook for 8 minutes, stirring frequently, until the sausage is cooked through (no pink remaining), vegetables are softened, and any released liquid has evaporated.
4. 4Once the squash is cool enough to handle, scoop out the flesh leaving a ¼-inch wall, and add the scooped squash to the sausage mixture. Stir in the fresh sage and ¼ cup grated Parmesan until combined. Taste and adjust salt and pepper as needed.
5. 5Divide the filling evenly between the 4 hollowed squash halves, mounding it slightly. Sprinkle the remaining Parmesan over each stuffed squash.
6. 6Reduce oven to 375°F, place the baking sheet in the oven, and bake for 15 minutes until the cheese is melted and the filling is heated through.
7. 7Divide the 4 stuffed squash halves evenly into 4 airtight containers while still warm. Store in the refrigerator for up to 4 days, or freeze for up to 3 months.