2large delicata squashcut in half lengthwise, seeds removed
2tablespoonsextra virgin olive oildivided
salt and pepper to taste
8ouncesground pork or Italian sausage removed from casing*see note
1small leekthinly sliced and thoroughly washed
1small fennel bulbthinly sliced
1medium applechopped (use a sweet/tart variety like Honeycrisp or Gala)
1/2cupfresh or frozen cranberries
3leavesfresh sageminced
Instructions
Preheat oven to 375°F.
Rub 1 tablespoon of the olive oil over the cut side of each squash half and season with salt and pepper. Place cut side down on a lightly greased baking sheet. Roast for 25-30 minutes until the squash is fork tender and starting to caramelize/turn golden brown around the edges.
While squash roasts, place a large skillet over medium-high heat.
Add the remaining tablespoon of olive oil to the pan along with the ground pork and cook until browned, breaking up with a spatula as it cooks.
Once browned, add the leeks, fennel and apple to the pan. Reduce the heat to medium, stir to combine and cook until slightly softened, about 5 minutes.
Add the cranberries and fresh sage, cook until cranberries are just heated through, about 2 minutes.
Season to taste with salt and pepper.
Spoon the filling into each roasted squash half and serve.
Notes
*If using Italian sausage, make sure to remove the casing from each sausage link so the sausage crumbles as it cooks. Feel free to use either milk or hot sausage depending on preference.