Greg’s Baked Acorn Squash

Preheat oven to 400 degrees. Whack one ripe acorn squash in half lengthwise and scoop out the guts. Fill a 9×13 baking dish with about 2 inches of water, and place the squash face down in it. Bake for 20 to 30 minutes or until the meat of the squash is tender.

While the squash is baking, brown and crumble the package of Italian sausage in a pan. Drain off any grease and set aside. Dice the apple into small cubes (about the same size as your sausage crumbles). Mix with the cooked sausage.

When the squash is done, drain the water and flip the squash over in the dish. Put 1 tablespoon butter in each squash half, then 1 tablespoon brown sugar. Spoon the sausage/apple mix into each squash half, until the cavity is completely full. Top with remaining brown sugar.

Return the now-stuffed squash to the oven and continue baking for another 15 to 20 minutes, or until the brown sugar topping is mostly melted.

This can be served with a side of couscous or green salad, but really, this is a full meal in itself!