Roasted Acorn Squash with Sausage, Cranberries, and Apples


3 small or 2 medium acorn squash

3-4 Tbsp Flying Olive Wild Rosemary Extra Virgin Olive Oil, divided

1 small onion, chopped or 2 tsp onion powder

1 pkg sausage, casings removed (I usually Jennie-O sweet turkey sausage but I bet an apple flavored sausage would be fantastic)

2 medium apples such as gala, cored and chopped into small dice

¾ cup dried cranberries, left whole or chopped, as desired

1 tsp minced fresh rosemary plus sprigs for garnish, if desired

3 Tbsp Flying Olive Red Apple Balsamic Vinegar

1 cup of precooked rice

Freshly ground black pepper

Salt, if needed (sausage tends to be salty!)

A pinch or more of chipotle dried ground pepper (optional)


Heat oven to 400 degrees.  Carefully cut and wash each acorn squash in half lengthwise.  Scoop out seeds.  Add a few diagonal cuts (no need to make them deep) to each squash, turn, and add the same cuts so that you have a diamond pattern.  Brush about 1 Tbsp of Flying Olive Wild Rosemary Extra Virgin Olive Oil on the inside of each half.  Salt and pepper each half.  Place on a baking sheet and roast for about 45 minutes.  Remove and check for doneness (this depends on the size of your squash) and put back in oven for an additional 15 minutes or until completely done.

While the squash halves are cooking, add 1 Tbsp Flying Olive Wild Rosemary Extra Virgin Olive Oil to a large skillet.  Add onion and cook until translucent (if using onion powder, wait until the sausage is browned to add).  Crumble the sausage into the skillet and let cook until done, about 5-10 minutes.  If there is a lot of fat, drain.  Add the apple pieces, cranberries, minced rosemary, Flying Olive Red Apple Balsamic, and black pepper.  If the mixture seems dry, add a Tbsp or 2 of water. Cook for about 5-10 minutes until the apple pieces begin to soften.  Remove from the heat and stir in the cooked rice.  Keep warm until the squash is finished cooking.

When the squash is done, divide the stuffing and add a scoop of filling to each squash half.  Drizzle a little bit more Flying Olive Wild Rosemary Olive Oil on each half.  Return the squash to the oven and cook until heated through, about 20-25
minutes.  Serve with a sprig of rosemary, if desired.

Submitted by Barb L.