Baked Acorn Squash with Apple and Sausage Stuffing

Cut squash in half and scoop out the seeds. Place upside down in a microwave safe dish, add 1/4 cup water and cover with lid or plastic wrap. Cook for 4 minutes in the microwave; turn the dish around and bake for another 4 minutes. Prick with a fork and if the fork pierces the squash easily, it’s done (about 8 minutes total seems to work great).

Preheat oven to 400ºF.

While the acorn squash is cooling, in a small skillet, added olive oil, onion, celery and sage leaves. Cook until tender, about 5 minutes. Add chicken sausage. When the pan starts to dry, add apple cider and diced apple. Cook for about 7–10 minutes, just until sausage is cooked and apple is tender. Add bread and coat until moist.

In a small bowl, scrape out the acorn squash, being careful not to break through the walls of the squash. Place in a bowl and add sausage mixture; stir until combined. Add goat cheese; mix well.

Spoon the mixture back into each half of the acorn squash. Place in baking dish, stuffed side up. Add 1/4 cup water to the bottom of the dish, Bake uncovered for 20 minutes. (If halfway through baking the bottom of the dish is dry, add more water.)