Brown Rice & Italian Sausage Stuffed Acorn Squash with Sage, Walnuts, and Maple Glaze

• 2 medium acorn squashes, halved and seeds removed
• Olive oil, for brushing and cooking
• Salt and pepper, to season
• 1–2 tbsp maple syrup, for brushing before final bake
• 1 lb (450 g) Italian sausage
• 8 large button mushrooms, chopped (not sliced)
• 1 large onion, thinly sliced
• 2 tbsp olive oil, divided
• 3–4 fresh sage leaves, torn (or 1/4 tsp dried sage if fresh unavailable)
• 4 cloves garlic, minced
• 1/4–1/2 tsp red pepper flakes
• Freshly ground black pepper, to taste
• 1 cup uncooked brown rice, cooked according to package directions
• 1 medium zucchini, halved lengthwise and sliced into half-moons
• 1 cup shredded cheddar cheese
• 1/4–1 cup grated parmesan cheese, divided
• 1/4 cup chopped walnuts
• 2–3 tbsp panko breadcrumbs

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Brush the cut sides with olive oil, season generously with salt and pepper, and place them cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, until the flesh is completely tender and a knife slides through easily.

2. 2

   While the squash roasts, heat 1 tablespoon (15ml) of olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up into small pieces, and cook until browned and crisp around the edges. Transfer to a paper towel–lined plate to drain. Leave as much or as little rendered fat in the pan as you prefer.

3. 3

   Increase the heat to medium-high and add the chopped mushrooms to the same skillet. Sear until they release their moisture and turn golden brown, about 5–6 minutes. Add the sliced onion and cook until softened and slightly caramelized, about 5 minutes more.

4. 4

   Stir in the sage, garlic, red pepper flakes, and plenty of black pepper. Cook for about 30 seconds, just until fragrant.

5. 5

   Transfer the mixture to a heatproof bowl and wipe out the skillet. Add a bit more olive oil and quickly stir-fry the zucchini over high heat until lightly charred but still crisp, about 3–4 minutes.

6. 6

   In the large bowl, combine the sausage, mushroom-onion mixture, cooked brown rice, and zucchini. Add the cheddar and about ¼–½ cup (60–120ml) of parmesan. Toss everything together until the cheese begins to melt and the mixture looks cohesive and rich.

7. 7

   Flip the roasted squash halves cut-side up. Spoon the filling evenly into each cavity, pressing gently to mound it high. If you have extra filling, reserve it—it makes a fantastic next-day lunch.

8. 8

   Brush the outer rims of the squash with maple syrup. Sprinkle the tops with chopped walnuts, a scattering of panko, and the remaining parmesan.

9. 9

   Return to the oven and bake uncovered for 10–15 minutes, until the tops are crisp and caramelized and the cheese is bubbling.

10. 10

    Remove from the oven and finish with a few fresh herbs or an extra sprinkle of parmesan. Serve warm.