Cranberry, Apple & Sausage Stuffed Acorn Squash

3 Acorn Squash

3 Tbsp Wild Mushroom & Sage Infused Olive Oil

1 ½ tsp Smokey Bacon Infused Sea Salt

Filling

1 lb Ground Sausage

1 Small Red Onion, diced small

2 Stalks Celery, diced small

½ Honeycrisp or Pink Lady Apple, diced small

½ cup Dried Cranberries

2 tsp Mediterranean Rosemary Rub & Seasoning

1 tsp Smokey Bacon Infused Sea Salt

3 Tbsp Cranberry Spice White Balsamic, divided

Directions

1. Preheat the oven to 425 degrees.

2. Cut the top, about 1”, off of each Acorn Squash. Scoop the seeds out. Place on a parchment lined cookie sheet. Drizzle with Wild Mushroom & Sage Infused Olive Oil and sprinkle with Smokey Bacon Infused Sea Salt. Place cut side down and bake for 30 minutes, until fork tender.

3. Meanwhile, in a skillet on the stove over medium heat, add the sausage, red onion, celery, apple, cranberries, Mediterranean Rosemary Rub & Seasoning, and Smokey Bacon Infused Sea Salt. Cook until sausage is crumbly and mixture is well combined. Add 2 Tbsp of Cranberry Spice Balsamic and let cook for 1 more minute

4. Turn the oven to Broil and remove acorn squash from oven.

5. Stuff the filling into the cooked acorn squash and return to the oven. Broil for 5-8 minutes, until golden on top.

6. Drizzle with remaining 1 Tbsp Cranberry Spice White Barrel Aged Balsamic and enjoy!