It's beginning to feel a lot like Fall, and I think I like it...

Predicting what Fall will feel like in Arizona is always a bit like shaking a magic 8-ball, and this year, in typical 2020 fashion, has been extraordinarily weird. The day that I decided to make this recipe, we were on target for a high temperature of just 62 degrees. Downright chilly to us Phoenicians. This recipe was a hit in my house, so I share it with you because I think it will be a slam-dunk in your home too.

CARAMELIZED ACORN SQUASH WITH FALL SAUSAGE STUFFING

Course: Main or Side Dish Total Time: 60 minutes Serving Size: 2 - 4

INGREDIENTS:

1-2 Acorn Squash(s) --> SEE NOTE AT BOTTOM

1/2 C. Apple Cider

2 Tsp Olive Oil

1/2 C. Sweet Onion (finely diced)

2 Apples (any variety, finely diced)

1/2 C. Golden Raisins

1/8 Tsp Ground Cinnamon

1/4 Tsp Dried Sage

1/4 Tsp Dried Thyme

16 Oz. Cooked and Crumbled Country Pork Sausage

1/4 C. Maple Syrup

1/4 C. Chopped Pecans

INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2. Cut each squash in half and remove the seeds. Place each half, cavity side down in a glass baking dish (size and shape aren't important as long as your squash fit appropriately).

3. Pour apple cider in the bottom of the dish, cover with foil and bake until fork tender (about 45 minutes).

4. Meanwhile, heat oil in a saute pan, and add onions, apples, raisins, cinnamon, sage and thyme. Cook until onion is soft and translucent and until apples are fork-tender.

5. Next, add uncooked sausage and cook with apple/onion/raisin mixture until thoroughly cooked and crumbled to desire size.

6. Remove squash and pour remaining apple cider into bowl and mix with maple syrup.

7. Add squash back to the dish, cavity-side up, fill with the sausage/apple/onion/raisin mixture.

8. Drizzle liberally with maple syrup-apple cider mixture and bake until filling is a gorgeous brown on top (about 15 minutes).

NOTES:

• I only had one acorn squash, so I saved the remaining sausage mixture and used it for another recipe.

• You can use any variety of apples, but if you're using one that is very sweet, you might want to balance it out with one that is more on the tart side.

• The golden raisins in this dish can be substituted for any number of other dried fruits. Mix and match as you see fit.