Ingredients:

  • 2 medium delicata squash (approx. 1 lb / 450g each), halved lengthwise and seeded
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 1 lb Italian sausage, casings removed
  • 1 cup mushrooms, finely diced
  • ½ cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup shredded mozzarella or fontina cheese
  • 1 tbsp olive oil

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Brush the cut sides of the halved squash with 2 tbsp olive oil and season with salt and pepper.
  3. Place squash cut-side up on a parchment-lined baking sheet and roast for 20 minutes until the edges are golden and the flesh is tender.
  4. While the squash is roasting, heat 1 tbsp olive oil in a skillet over medium-high heat.
  5. Add the sausage, breaking it apart with a spoon until browned and crispy.
  6. Stir in the diced onions and mushrooms; cook for 5–7 minutes until the mushrooms have released their liquid and turned a deep brown.
  7. Add minced garlic and cook for 60 seconds until fragrant, then remove from heat.
  8. Remove the pre-roasted squash from the oven.
  9. Divide the sausage mixture evenly among the four squash halves, packing it in firmly.
  10. Top each half with a generous portion of shredded cheese.
  11. Return to the oven for approximately 15-20 minutes until the cheese is melted and bubbly.