ingredients

• 3 acorn squash
• 2-4 T Taste OVS Herbes de Provence Olive Oil
• Salt & pepper
• 1 lb ground sausage
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 2 apples, diced
• 2 T Taste OVS Red Apple Balsamic
• 1/2 tsp dried sage
• 1 cup Panko breadcrumbs
• 1 cup shredded parmesan cheese, divided

instructions

Preheat oven to 400°. Use a sharp chef’s knife to slice off the stem end and base of the squash. Stand up on one of the cut ends, cut it in half, and scoop out seeds. Brush oil on the cut surfaces, sprinkle salt and pepper. Place squash on a baking sheet cut-side-up, bake for 45 minutes or until tender with a fork. Meanwhile, in a skillet, sauté sausage until cooked, remove sausage. Add onions and celery to the pan, sauté until translucent, add more oil if necessary. Add apples and balsamic, sauté until softened. Stir in sage and breadcrumbs. Add ¾ c parmesan cheese and cooked sausage, stir, and set aside. Once squash has finished baking, spoon meat mixture in each. Return to the oven and bake 15-20 minutes. Remove from oven and garnish with remaining parmesan cheese