2 acorn squash ~ halved and seeded
2 tablespoons melted butter
¼ teaspoon ground sage
Sea salt and freshly ground black pepper to taste
1 pound bulk pork sausage
1 medium Vidalia onion ~ chopped
2 ribs of celery ~ chopped
4 ounces chopped Cremini mushrooms
2 Honey Crisp apples ~ cored and chopped
½ cup dried cranberries
Panko breadcrumbs ~ about ¾ cup ~ enough to bind the mixture but not dry it out
1 teaspoon chopped fresh thyme
Sea salt and freshly ground black pepper to taste
Chicken stock to moisten the stuffing, if necessary
1 egg ~ beaten
1 teaspoon chopped fresh rosemary

Combine the melted butter, sage, salt and pepper and brush over cut sides and cavity of squash.



Bake in a large roasting pan, cut side up, at 375 degrees for about 45 minutes, until squash is tender yet still holds its shape. I add a little bit of water to the bottom of my pan to help with the cooking process.



Stuffing:

Fry pork sausage until light brown. Remove pork to a bowl. Drain all but two tablespoons drippings from the pan. Add onion, celery and mushroom; sauté until soft and cooked through. Stir in apples and sauté two more minutes.



Combine the pork with the dried cranberries, vegetables and breadcrumbs in a large bowl. Season the mixture to taste with thyme, salt and pepper. If the mixture seems too dry add in a bit of chicken stock to moisten. Stir in the egg and rosemary.



Fill the squash halves with stuffing ~ they should be slightly mounded.



Return to oven and bake, covered with foil, for 20 more minutes, until the egg is set.