Stuffed Acorn Squash with Italian Sausage

Ingredients:

Pumpkin

• 2 acorn squashes, halved lengthwise, seeds scraped out
• 2 tbsp. l. olive oil

Filling

• 1 tbsp. l. olive oil
• 2 raw hot Italian sausages (200 g), casings removed
• 0.5 cup chopped red onion
• 1/4 teaspoon hot Hungarian paprika
• 1/4 teaspoon pumpkin pie spice mix
• 6 fresh sage leaves, finely chopped
• 1 stalk celery, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 0.5 cups of a mixture of grated cheddar and Monterey Jack cheese
• 0.5 cup chopped walnuts
• 1/4 cup dried cranberries, finely chopped
• Chopped fresh parsley, for serving

Preparation:

1. Pumpkin:
   
   Preheat the oven to 200°C (400°F). Place the pumpkin, flesh side up, on a baking sheet and rub with oil. Season generously with salt and pepper. Bake until the edges begin to brown and the flesh is tender when pierced with a fork, about 40 minutes. Let cool until the pumpkin is handled.
2. Reduce oven temperature to 175°C.
3. Spoon the flesh into a large bowl, leaving about 1/4 inch of flesh on the skin of each pumpkin half to help it hold its shape.
4. Filling:
   
   Place the onion and sausage in a large skillet over medium-high heat. Cook, breaking up any clumps of sausage with a wooden spoon. Once the meat has rendered some of its fat, add the onion, paprika, pumpkin pie spice, sage, celery, bell pepper, and a pinch of salt. Cook until the meat is cooked through and the vegetables are tender.
5. Transfer the filling to the bowl with the pumpkin, along with the cheese, walnuts, and cranberries, and toss to combine. Taste and season with salt and pepper if needed. Fill the pumpkin halves with the filling and return to the oven for another 15 minutes until the cheese melts and browns. Sprinkle with parsley and serve warm.