Fennel and Sausage Stuffed Acorn Squash with Apple Cider Reduction and Herb Salad

Preheat the oven to 400°F (200°C).

Cut the acorn squashes in half lengthwise and scoop out the seeds. Place the squash halves cut-side up on a baking sheet. Brush with 1 tablespoon olive oil and season with salt and pepper. Roast for 30 minutes, until the squash begins to soften.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pork sausage and break it apart with a wooden spoon, cooking until browned and no longer pink, about 7-8 minutes.

While the sausage cooks, dice the fennel bulb (about 1 cup), finely chop the onion, and mince the garlic cloves.

Add the diced fennel and chopped onion to the sausage. Cook for 5 minutes, until vegetables begin to soften.

Add the minced garlic, 1/2 tablespoon thyme leaves, and 1/2 tablespoon sage leaves to the skillet. Cook for 1 minute until fragrant.

Core and dice the apple into small cubes. Add to the skillet and cook for 3 minutes until slightly softened.

Remove the skillet from heat and stir in the breadcrumbs, 1/4 cup parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to about 1/2 cup, approximately 15-20 minutes.

Stir in 1 tablespoon honey and 1 tablespoon apple cider vinegar to the reduced cider. Simmer for 2 more minutes until slightly thickened. Set aside.

When the squash has roasted for 30 minutes, remove from the oven. Fill each squash half with the sausage and fennel mixture. Return to the oven and bake for an additional 15 minutes.

While the stuffed squash finishes baking, prepare the herb salad. In a medium bowl, combine the mixed greens, chopped fresh dill, chopped parsley, and snipped chives.

In a small bowl, whisk together 1 tablespoon lemon juice, 2 tablespoons extra virgin olive oil, and a pinch each of salt and pepper. Toss the dressing with the herb salad just before serving.

Remove the stuffed squash from the oven and sprinkle with the remaining parmesan cheese, thyme, and sage.

To serve, place one stuffed squash half on each plate. Drizzle with the apple cider reduction and serve with a portion of the herb salad on the side.