2 acorn squash, halved
1 chopped onion
2-3 garlic cloves
Butter or Olive Oil
1 lb sausage
Sage (optional, depending on the strength of sausage used)
Sour Cream, optional
1. Either microwave or roast (in water) acorn squash halves until tender.
2. For filling, sauté onions and garlic in butter or olive oil. Add sausage, thyme, rosemary, and sage to taste (I’m not going to tell you how much of each to add, some of it depends on your recipe size, but my suggestion is that you use 2x the thyme than you do rosemary or sage). Add a “swirl” of maple syrup and 1 cup walnuts when it is nearly completely cooked.
3. Add the filling to the softened squash and roast in the oven to just broil…
4. Serve with a dollop of sour cream onto each one, and serve with creamy (or cheesy) broccoli soup and bread sticks
Picture of Squash used from: The Cook's Thesaurus