Ingredients:

  • 2 medium delicata squash (approx. 1 lb / 450g each), halved lengthwise and seeded
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb ground pork sausage
  • 1 tbsp olive oil
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 cup diced apple
  • 1 cup cooked wild rice blend
  • 1/4 cup dried cranberries
  • 1 tbsp fresh sage, chopped
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. Brush the cut side of the squash halves with olive oil and season with salt and pepper.
  3. Place squash cut-side down on a parchment-lined baking sheet and roast for 20 minutes until edges are mahogany-colored and flesh is tender.
  4. While squash roasts, heat 1 tbsp olive oil in a skillet over medium-high heat and cook ground pork sausage until browned and crispy.
  5. Stir in the diced onion and garlic, sautéing for 3–4 minutes until translucent.
  6. Fold in diced apples and chopped sage, cooking for another 3 minutes until apples soften.
  7. Remove from heat and stir in the cooked wild rice blend, dried cranberries, and half of the Parmesan cheese.
  8. Flip the roasted squash halves over and spoon the filling into each cavity, pressing down slightly.
  9. Top with the remaining Parmesan cheese and return to the oven for 5–8 minutes, or broil for 2 minutes, until the cheese is bubbling and golden brown.