Stuffed Acorn Squash
Stuffed Acorn Squash is From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up acorn squash, maple syrup, pecans, and a few other things to make it today.
Instructions
Cut each squash in half crosswise; 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- by 13-inch baking pan and cover pan tightly with foil.
Bake in a 350 regular or convection oven until tender when pierced, 45 to 50 minutes.
Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes.
Drain off and discard fat.
Add onion, apples, raisins, cranberries, and thyme; stir often until apples are tender when pierced, 8 to 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.