Apple Mushroom and Sausage Stuffed Acorn Squash

Preheat oven to 400ºF.

Cut squashes in half, remove the seeds and place on a baking dish, cut side down. Roast for 30–45 minutes or until flesh is easily pierced. Remove from oven, reduce temperature to 375ºF, flip over and allow to cool until you are able to handle.

Meanwhile, heat a large, deep skillet over medium-high heat. Cook sausage until browned. Remove sausage to a plate.

Add 1 tablespoon butter to the skillet along with minced onion, celery and chopped apple. Add a generous pinch of salt and cook, stirring frequently until onion is translucent and apple is soft. Add garlic and minced herbs and saute for 30 seconds. Remove onion and garlic mixture to another plate or bowl.

Add remaining butter and mushrooms along with another pinch of salt. Cook, stirring every so often until brown and buttery, about 5–8 minutes. Return onion and apple mixture to the skillet along with cooked sausage and all accumulated juices.

When squash is cool enough to handle, scoop out most of the flesh, leaving some in the skin for sturdiness.

Add squash flesh to the pan and stir until well incorporated. Taste, adjust salt and pepper. Mix in beaten egg and fill squash halves. You may have leftover filling—just add it to an oven safe dish.

Top with shredded cheese, return to the oven on the same baking sheet and bake for 15–20 minutes or until cheese is bubbly and brown. Let stand 10 minutes before serving.