Step 1: Prepare the Acorn Squash

Preheat the oven to 400°F (200°C). Carefully cut the acorn squash in half and remove the seeds. Brush the cut sides with olive oil and season with salt and black pepper. Place the squash halves cut-side down on a parchment-lined baking sheet.

Step 2: Roast the Squash

Roast for 30–40 minutes until the squash is tender and easily pierced with a fork. Remove from the oven and carefully turn the halves cut-side up.

Step 3: Cook the Sausage

While the squash roasts, heat a large skillet over medium heat. Add the Italian sausage and break it into small crumbles. Cook for 7–10 minutes until browned and thoroughly cooked. Drain excess grease if necessary.

Step 4: Sauté the Vegetables and Apples

Add the chopped onion and celery to the skillet. Cook for 3–4 minutes until softened. Stir in the minced garlic, diced apple, fresh sage, and thyme. Cook for another 3–5 minutes until the apples become slightly tender.

Step 5: Add the Cranberries

Stir the dried cranberries into the sausage mixture. Add chopped pecans or walnuts if desired. Season with additional salt and black pepper to taste. Mix until everything is evenly combined.

Step 6: Stuff the Acorn Squash

Spoon the sausage, apple, and cranberry mixture evenly into the roasted squash halves. Sprinkle with Parmesan cheese if desired.

Step 7: Bake the Stuffed Squash

Return the stuffed squash to the oven and bake for another 5–10 minutes until thoroughly heated and lightly golden on top.

Step 8: Garnish and Serve

Remove from the oven and garnish with freshly chopped parsley. Drizzle with maple syrup if desired. Serve warm as a comforting main dish or holiday side.