When choosing winter squash, pick any kind you like, but just make sure they are smaller and similar in size so roasting times don’t vary too much. I used small acorn squashes, but little butternuts, pumpkins, delicata, kobacha or spaghetti squash would work well too.
With a sharp knife cut squash in half and scoop out seeds with a spoon. You could also do these standing upright, reserving the tops for garnish, by cutting a little off the bottom so they have an even platform to stand on.
Brush insides with an equal mix of olive oil and maple syrup and sprinkle with salt and pepper. Lay on a greased baking sheet and roast in a 400F oven until fork tender.
Make maple pecans (see below).
When squashes are tender, turn them over and let cool. Place in a baking dish and fill with Apple Parsnip Sage mixture. Grate some fresh nutmeg over the top and place in a 350F oven.
You can also refrigerate them at this point, and bake them the next day. They will take longer to heat thru if coming out of the fridge.
Maple Glazed Acorn Squash with Apple, Parsnip and Sage
- 3 small acorn squash
- 2 Cups peeled and diced parsnip ( two medium sized)
- 1 Cup Italian or soy sausage, browned
- 1 Cup diced apple ( fuji or gala)
- 1/2 onion, diced
- 1 Cup (packed) chopped kale
- 2 T packed, chopped sage
- 2 T Maple syrup
- 1/2 Cup maple glazed pecans (recipe below) or toasted pecans
- 3T Olive oil
- Splash white wine, or hard cider
- kosher salt
- fresh nutmeg