2medium appleschopped into ½-inch pieces, about 1½ cups worth
¼teaspoonallspice
2tablespoonsfresh Italian parsleychopped
½cupwalnutschopped
Instructions
Preheat the oven to 400°F. Place the four squash halves in a 9x13 pan. Cut side up, brush with melted butter, and drizzle each squash with ½ tablespoon of maple syrup, season with salt and pepper. Place the pan in the oven and roast for 40 minutes.
While the squash is baking, brown the sausage in a large skillet. When the sausage is almost cooked, add the onion and garlic. Continue cooking until the onions are tender, about 4-5 minutes.
Add the apples and allspice, saute just until the apples begin to soften, about 2 minutes. Add the parsley and walnuts. Stir to combine.
Remove the squash from the oven and fill with the sausage mixture. Reduce the oven temperature to 350°F and continue baking for an additional 20 minutes or until the squash is tender when poked with a fork.
Drizzle with the remaining maple syrup before serving.
Notes
Mild sausage may be substituted for hot sausage. Simply add ½ teaspoon of red pepper flakes to create a little bit of heat, if desired.