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1
Preheat the oven to 350 degrees F. Divide the butter into four, and place one sage leaf and a pat of butter in the center of each squash.
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2
Sprinkle with olive oil, salt and pepper, and roast for 50-60 minutes, until the squash are fork tender.
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3
(Note: you can do this part ahead of time, then store the pre-roasted squash in the fridge until you are ready to finish the recipe up.
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4
I did this and it made putting dinner together a snap!)
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5
In a large saute pan, saute the sausage until brown and mostly cooked through, and reserve on a paper towel-lined plate.
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6
In the same pan, add in the onion, garlic, mushrooms, celery, remaining sage (minced), thyme, and salt and pepper.
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7
Saute on medium heat until the onions are translucent and mushrooms are browned, about five to seven minutes.
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8
Add in the apples and the sausage, and saute another two or three minutes.
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9
Take off the heat and transfer to a large bowl.
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10
Turn the heat up on the oven to 400 degrees F.
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11
Into the stuffing mix, add the breadcrumbs, cheese, and beaten egg.
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12
Mix to combine, then divide the stuffing evenly into the squash halves (about 1 cup each).
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13
Sprinkle the tops with parmesan cheese, then bake for an additional 20 minutes or so.
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14
Enjoy!
