Sausage-Stuffed Acorn Squash with Apples and Sage

Ingredients

• 2 medium acorn squash, halved lengthwise and seeded
• 1 tablespoon olive oil, plus more for the baking sheet
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 pound bulk pork sausage
• 1 medium yellow onion, finely chopped
• 2 medium apples, such as Honeycrisp or Cortland, cored and diced
• 1 tablespoon chopped fresh sage, or 1 teaspoon rubbed dried sage
• 1 cup plain panko breadcrumbs
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup low-sodium chicken broth

Steps

1. Heat the oven to 425°F. Lightly oil a rimmed baking sheet. Rub the cut sides of the squash with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Arrange the squash cut side down on the baking sheet. Roast for 25 to 30 minutes, until the flesh is beginning to soften when pierced with a paring knife. Leave the oven on.
3. While the squash roasts, cook the pork sausage in a large skillet over medium heat for 7 to 9 minutes, breaking it into small crumbles, until browned and it reaches 160°F on an instant-read thermometer. Spoon off all but about 1 tablespoon of fat if needed.
4. Add the onion, apples, sage, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper to the skillet. Cook for 5 to 6 minutes, stirring often, until the onion is soft and the apples are just tender. Stir in the broth and cook for 2 minutes, until most of it is absorbed. Remove from the heat and stir in the panko and 1/2 cup of the cheddar.
5. Turn the squash halves cut side up. Divide the sausage filling among them, mounding it gently, and sprinkle with the remaining 1/4 cup cheddar. Bake for 12 to 15 minutes, until the filling is hot, the cheese is browned in spots, and the squash is fully tender when pierced with a fork.
6. Let the stuffed squash stand for 5 minutes before serving. Serve one half per person, with the extra filling spooned alongside if any spills onto the pan.