Recipes

Ingredients

1 acorn squash, halved vertically, and seeds removed 1 tablespoon maple syrup 2 large pinches ground cumin 1 tablespoon olive oil 1 small onion, chopped 1 clove garlic, minced 1 Italian Field Roast Grain Vegan Sausage, crumbled, or any other type of sausage 1 teaspoon chopped fresh sage 1/2 apple, chopped small 1/4 cup breadcrumbs salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees. Place acorn squash, cut side down on a cast iron skillet and bake for 20 minutes or until tender and easily pierced with a fork, but not totally soft. 2. While the squash is in the oven, heat the olive oil in a large skillet over medium high-heat. Saute the onions for 3-4 minutes until soft, and just starting to brown. Add the garlic and cook 1 minute more. 3. Add the crumbled sausage and stir to combine, cooking 2-3 minutes until nicely browned. Add the sage and the apple and cook another 2-3 minutes. Sprinkle in the breadcrumbs and stir to combine. Add 2-3 tablespoons of water, if needed, to moisten the breadcrumbs. Season with salt and pepper to taste. 4. Check the squash for tenderness, remove from the oven and turn over so the cut side is up. Divide the maple syrup between the two halves of the squash and sprinkle with the cumin seeds. Return to the oven for another 10 minutes. 5. Remove the squash and divide the sausage filling between the two halves and return to the oven for a final 8-10 minutes. Serve with a garnish of fresh sage leaves and a green salad.

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