Fork-tender roasted acorn squash stuffed with sausage, sweet potato, apple, onions and a touch of marsala wine. Sausage stuffed acorn squash are a healthy, flavorful and filling Fall themed meal!
Cut a small piece of the top and bottom off each acorn squash. Cut each one horizontally and scoop out the stringy, seeded center.
Poke each one several times with a fork, drizzle with olive oil and season. Roast at 400°F for 35-40 minutes.
In a sauté pan, add onions, garlic, then sweet potatoes. Season and stir frequently until the sweet potatoes are just starting to soften. Add the sausage.
Deglaze the pan with marsala wine. Then add the chicken stock, apples, and greens. Sauté until almost all the liquid is absorbed. Then scoop the filling into the squash.