Greg’S Baked Acorn Squash

1. 1

   Preheat oven to 400 degrees. Whack one ripe acorn squash in half lengthwise and scoop out the guts. Fill a 9x13 baking dish with about 2 inches of water, and place the squash face down in it. Bake for 20 to 30 minutes or until the meat of the squash is tender.

2. 2

   While the squash is baking, brown and crumble the package of Italian sausage in a pan. Drain off any grease and set aside. Dice the apple into small cubes (about the same size as your sausage crumbles). Mix with the cooked sausage.

3. 3

   When the squash is done, drain the water and flip the squash over in the dish. Put 1 tablespoon butter in each squash half, then 1 tablespoon brown sugar. Spoon the sausage/apple mix into each squash half, until the cavity is completely full. Top with remaining brown sugar.

4. 4

   Return the now-stuffed squash to the oven and continue baking for another 15 to 20 minutes, or until the brown sugar topping is mostly melted.

5. 5

   This can be served with a side of couscous or green salad, but really, this is a full meal in itself!

* Per serving · 4 servings · Values may vary.