My family loves “stuffed” anything. This is easy, and yes, you can prepare this the night before and pop in the oven when you get home from work. Enjoy!
- 2 large acorn squash, rinsed, cut in ½ lengthwise and seeded
- 8 oz. Circle B Ranch Sweet Italian pork sausage, remove from casings
- 1 large onion, chopped
- •1 cup cooked short-grain brown rice
- 2 eggs, beaten
- 1 large Granny Smith or Fuji apple, peeled, cored and diced
- ¼ cup Marina’s Cranberry Chutney
- 2 tsp. fresh sage, chopped
- ¼ cup maple syrup
- 2 tsp. olive oil
- Salt and pepper to taste
- Preheat oven to 350°. Rub a little olive oil over the cut surface of each squash half, and place cut-side down in 9×13-inch baking pan. Pour an inch or two of water into the pan and bake until tender when pierced with a fork, 35-45 minutes.
- Meanwhile, cook the sausage in a frying pan over medium heat until it is crumbly and lightly browned all over. Put the meat aside and use the fat in the pan to sauté the onions until translucent, 5-7 minutes. Add the apples, cranberry chutney, and sage; stir often until apples have softened. Transfer to a bowl and add the sausage, rice, salt and pepper. Mix in the eggs and stir well to combine.
- Remove the cooked squash halves from the oven, empty the baking dish of any leftover water and place the halves back inside, turned upright. Fill the halves equally with the stuffing mixture and drizzle with maple syrup. Bake, uncovered, until the filling is slightly browned on top, about 15 minutes longer.
- Serving Size: 4