Stuffed Acorn Squash with Pork Sausage & Apples

Ingredients

• 2 medium acorn squash, halved and seeded

• 1 lb Jake’s Country Meats Bulk Pork Sausage

• 1 medium onion, diced

• 1 apple, diced 

• 2 cloves garlic, minced

• 1 cup cooked wild rice or breadcrumbs (optional, for texture)

• Olive oil

• Salt and pepper

Instructions

1. Prepare the squash:
   Preheat oven to 400°F. Brush squash halves with olive oil, season with salt and pepper, and place cut side up on a baking sheet. Roast about 25 minutes until just tender.

2. Cook the filling:
   In a skillet over medium heat, cook the sausage until browned. Add onion, garlic, and apple, and sauté until soft and fragrant. Stir in rice or breadcrumbs if using. Season lightly with salt and pepper.

3. Stuff and finish:
   Turn the squash halves cut side up and fill each with the sausage mixture. Return to the oven and bake another 15–20 minutes, until the tops are golden and the squash is fully tender.

4. Serve warm:
   Garnish with a few fresh sage leaves or a drizzle of maple syrup for a hint of sweetness.