Ingredients
2 acorn squash
1 pound ground pork sausage (or plain ground pork)
1 small onion diced
½ cup Plew Farm maple syrup
½ cup breadcrumbs
½ cup fresh cranberries rough chopped
3 tablespoons fresh herbs chopped (parsley, thyme, and or sage)
1 tsp salt
½ tsp black pepper
⅓ cup shredded Parmesan
Directions
Preheat oven to 400 degrees F.
Cut the acorn squash in half, lengthwise, and cut the bottoms slightly if needed to sit flat without rocking. Scoop out the seeds with a spoon and set in a baking dish.
Brush the inside flesh with melted butter or olive oil. Sprinkle with salt, pepper, and garlic powder.
Roast squash in the oven for 25 minutes or until it feels tender or easily pierced with a fork.
Heat a large skillet and cook the onions and cranberries with a little oil until the onions are translucent and beginning to brown. Add in the pork, salt, and pepper. Cook, stirring until done.
Add the breadcrumbs, herbs, and maple syrup to the pork mixture. Stir to combine.
Divide the pork and cranberry mixture, spoon into the acorns.
Sprinkle the Parmesan on top and lightly brush the edges that are showing with butter or olive oil again.
Set the filled acorns back into the oven for 15 minutes.
Remove from the oven and serve immediately. Enjoy!
Recipe from bensmaplesyrup.com