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1
Preheat oven to 350.
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2
Preheat pan on stove top to medium heat.
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3
Slice Acorn Squash in half lengthwise.
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4
Remove any remnant of the stem/vine before attempting to cut the squash in half.
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5
Protip: You can tap on the back of the knife with a rubber mallet to get it through the squash.
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6
Scoop out seeds and strings from the center of the squash.
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7
In preheated pan, sear ground sausage until grease appears.
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8
Add peppers, onion, mushrooms and apple to sausage, and stir in.
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9
Season mix with listed seasonings, and 2 tbsp of maple syrup.
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10
Reduce heat to low-high and let simmer until sausage is mostly browned and peppers, onion and apple are tender.
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11
While sausage mix is simmering, trim the bottom of the acorn squash just enough so they sit flat.
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12
Lightly stab the meat of the squash with a sharp knife, ensuring not to puncture the outer skin.
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13
Arrange in a 9x13 baking dish and fill the bottom of the dish with water to 1/2 inch deep.
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14
Divide remaing syrup, except for 4 tbsp, into the hollow of the squash halves.
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15
Coat the rims of the squash with syrup.
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16
Fill the halves with sausage mix, gently packing it in, until mounded over the rims of the squash.
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17
Drizzle remaing syrup over sausage mix and squash.
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18
Bake in oven for 45-50 minutes, until sausage mix is fully browned and squash is fork tender.
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19
Enjoy!
