Smoky Bourbon Glazed Spiced Pumpkin and Sausage Stuffed Acorn Squash

Ingredients

• 2 medium acorn squashes, halved and seeded
• 1/2 lb ground sausage (spicy or sweet)
• 1 cup pumpkin puree
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup pecans, chopped
• 2 tablespoons bourbon
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• Salt and freshly ground black pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 400°F (200°C). Brush the cut sides of acorn squash with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 30 minutes until tender.
2. Meanwhile, heat a skillet over medium heat. Add ground sausage and cook until browned and cooked through, breaking it apart as it cooks. Remove sausage and set aside.
3. In the same skillet, add onion and garlic; sauté until softened and fragrant, about 3 minutes.
4. Return sausage to the skillet. Stir in pumpkin puree, bourbon, brown sugar, smoked paprika, cinnamon, and pecans. Cook for 5 minutes, stirring occasionally, allowing flavors to meld. Adjust seasoning with salt and pepper.
5. Remove the squash from oven and turn cut side up. Spoon the sausage and pumpkin mixture evenly into each squash half.
6. Return stuffed squash to the oven and bake for an additional 15 minutes. For an optional glaze, brush tops with a mixture of bourbon and brown sugar before baking.
7. Serve warm, garnished with fresh herbs if desired.