Sausage and Maple Chevre Stuffed Acorn Squash
Serves: 2
  • 1 acorn squash
  • 6 tablespoons butter, softened
  • 2 tablespoons maple syrup
  • Salt and pepper
  • 3 tablespoons butter
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 cups kale, chopped
  • ½ pound pork sausage
  • 1 small apple, chopped into ½-inch pieces
  • 1 tablespoon fresh sage, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • ⅓ cup Vermont Riesling
  • 2 cups rustic, whole grain bread, cut into ½-inch cubes
  • 4 tablespoons Maple Chèvre
  1. Preheat oven to 375 degrees
  2. Slice a little bit off each end of the acorn squash so that it will sit flat on the pan without rolling around. Cut the squash in half and scoop out the seeds. Place the squash on a sheet pan, cut side up. Using a pastry brush, coat the squash halves with 1 tablespoon of the butter and 1 tablespoon of the maple syrup. Season with salt and pepper. Roast for about 30 minutes, until the squash is tender when pierced with a fork, but still maintains it’s shape.
  3. In a large sauté pan over medium-high heat, melt remaining butter. Add the onion and sauté until translucent. Add the garlic and sauté for another minute. Add the kale and sauté until wilted and tender.
  4. Crumble the sausage into the sauté pan and cook until just beginning to brown. Add the apples, sage and thyme and sauté. Add the Riesling and deglaze the pan, then add the bread cubes and toss, cooking the stuffing for a few more minutes. Season to taste with salt and pepper.
  5. Stuff the squash halves with the filling, mounding it up into a dome. Crumble the maple chèvre on top and drizzle with remaining maple syrup. Roast the stuffed squash halves on a baking sheet for about 15 - 20 minutes, until the bread on top is crisp and the cheese is golden.
  6. (if you want to prepare this ahead of time, cool all ingredients and stuff the squash halves, and then cover well and refrigerate until ready to roast)
Recipe by Seasons in Vermont at