Honeynut Squash Stuffed with Chicken Sausage and Apple

This recipes feels very seasonal and is just right for Fall. If you can't find Honeynut Squash, Butternut or Acorn would work well. Just make sure to change your baking times accordingly.

INGREDIENTS

• 2 whole Honeynut squash, halved

• 1 Honeycrisp apple, chopped

• Olive oil

• Salt

• Pepper

• Chicken Wild Mushroom Sausage (or any kind you like), sliced into small pieces

• Dried Cranberries (for Whole30 and Paleo make sure no sugar added like the ones I linked)

• Fresh Rosemary

• Fresh Thyme

• Dried Oregano

• 1 garlic clove, minced

• 1/2 small yellow onion

STEPS

1. Preheat the oven to 400 degrees.

2. Wash and dry the Honeynut squash. Cut in half lengthwise and remove the seeds (you can bake these seeds so e-mail me if you want this recipe). Drizzle olive oil all over including on the skin side. Season with salt, pepper and fresh rosemary. Bake for 30 minutes with the cut side up.

3. While the squash is baking heat oil in a pan on medium heat. Add the onion and chicken sausage and sautée until the onion turns translucent. Add the apple and sauté on medium heat for 15 minutes or until apple is soft and sausage turns golden brown. Add the garlic and let that brown. Add dried cranberries and season with salt, pepper, oregano and fresh thyme.

4. Remove the Honeynut squash from oven. Fill with the sausage apple mixture. Top wtih fresh rosemary and enjoy!