Golden Acorn and Delicata Squash

I’m not one to celebrate holidays but the closest I come to doing so is in the fall. Each year I usually pick one or two themes and go with those. This year so far there is a definite interest in squash, so I am trying a different squash recipe with each kind of small squash I am finding in stores. I have to skip over the larger stuff because I’m just cooking for one.

Here is golden acorn squash, halved and deseeded then roasted with honey and sage.

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Stuffed Delicata Squash

Preheat oven to 375 degrees.

Cut and deseed the squash, roast face down in the oven on a baking sheet.

Meanwhile, dice maple breakfast sausage into chunks, add chopped onion and the portabella mushrooms all into the pan in equal amounts, about 1/2 cup of each and saute until cooked.  Remove Squash from oven, flip over and fill with saute, dividing evenly between halves. Add grated Parmesan, and a fresh rosemary sprig dipped in olive oil over the top. Place in oven until the squash is tender, throughout when pierced with a fork. 30-40 minutes.

When done remove rosemary sprig and discard, then add more Parmesan.

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