Sausage Stuffed Acorn Squash With Sage

In the Fall, squash really has a moment and rightfully so, especially when it comes to this recipe featuring buttery acorn squash. Serve this as a lite main course or side dish. (I like to serve up my stuffed squash with a quickly thrown together side salad of kale). This recipe can also be put together ahead of time, kept in the fridge and pulled out and baked right before serving, (perfect for those busy back to school weeknight dinners!)

Whenever you chose to serve this harvest season favorite, expect full tummies and contented smiles all around. This recipe is just a yummy (if there are leftovers) to serve the next day as a lite, quick lunch.

I love the versatility of squash, anyway you cook it, the flavors embody the Fall Season: tastes of comfort, coziness and an all around feeling of slowing down.

Tip: Use a spoon to scoop out the seeds before filling the acorn squash with sausage stuffing. If you don’t want your squash halves to wobble and lay flat while cooking, cut a small piece off the back (skin side) this will create a flat point and make for an even prettier presentation.

This baked recipe includes a surprising ingredient; maple syrup! A little goes along way here, so don’t overdo the miniscule amount written in the ingredient list. Squash has up to 3 grams of sugar (according to WebMD), the maple syrup brings the naturally occurring sweetness out even more. Rinse, salt and toast the squash seeds (just like you would with pumpkin seeds) for a quick nibble while the main course bakes.

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