Stuffed Acorn Squash

For the Squash:

Preheat the oven to 425°F. Line a rimmed baking sheet with foil.

In a small mixing bowl, whisk together the olive oil, salt, and pepper.

Using a large, sharp knife, carefully cut the squash in half through the stem end and scoop out the seeds and any stringy bits.

Brush the squash with the olive oil mixture and place them cut-side down on the prepared baking sheet.

Roast for 30 minutes or until the squash is tender and starting to brown on the bottom.

For the Filling:

While the squash is roasting, heat a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until fully cooked and browned, about 5 to 7 minutes. Remove the sausage from the pan using a slotted spoon, leaving the drippings in the pan.

Add the olive oil, onion, mushrooms, apple, garlic, thyme, salt, and pepper. Cook until the onion and apple are very tender and almost all of the moisture has evaporated, about 10 to 12 minutes. Remove from the heat. Stir the sausage mixture back into the skillet, then stir in the cheese.

For the Assembly:

When the squash are tender, remove them from the oven and flip over on the baking sheet using tongs.

Divide the filling evenly among each squash half, mounding it in the cavity. Sprinkle with additional cheese.

Bake for 5 to 10 minutes or until the cheese is melted and beginning to brown. (Bake time will depend on the type of cheese). Let cool for a few minutes before serving.