Preheat the oven to 350F. Prepare the acron squash by slicing with a sharp knife in half from top to botton. From stem side to tip side. This way, the acorn squash will lay flat on a baking sheet. Scoop out the center seeds. Discard the seeds. Place a sheet of parchment paper on a baking sheet. Then, place the halved acorn squash on the parchment lined baking sheet.
Poke holes with a fork several times on the inside flesh of the acorn squash, without poking holes through the green skin. If you pike a hole through the skin, all of your yummy butter sauce with leak out of the squash.
Place 1 tbsp of butter in the center of each squash. Sprinkle with salt and pepper to taste.
Put the tray of acorn squash in the oven for approximately 30 to 45 minutes. Or until the yellow flesh of the acorn is soft to the fork.
While the squash is cooking, begin cooking the sausage filled with warm fall spices and apples. I used 2 pounds of ground pork to fill 3 acorn squash (6 halves).
Start by browning the ground pork over medium heat. While the meat is cooking, peel and chop one apple and gather the spices. Once the meat is fully cooked, stir in the spices and chopped apple.
Once the apple and spices are fully incorporated into nether ground pork, reduce the heat to low, cover, and allow to simmer for about 5 minutes.
Check the doneness of the squash. If the squash is soft to the fork, remove the pan of squash from the oven. Evenly dispurse the pork sausage between each acorn half. Then drizzle each acorn half with maple syrup.
Return the pan of sausage filled acorn squash to the oven for 5 to 7 minutes at 350F. Remove from the oven and enjoy! Be careful not to poke a hole in the squash when removing it from the pan and plating it. If you poke a hole, all the tymmy goodness from the squash will leak out. I served this meal with a side of rice.
I hope you enjoy this sweet and savory fall flavored acorn squash meal as much as we do! For more homemade inspiration and recipes, follow along @homesteadonlakeside
