Warm up the olive oil in small skillet over a medium heat. Add the sausage and cook until it has browned, about 5 minutes. Remove from heat and coarsely chop sausage, if needed. Set aside in a bowl.
Place the onions in the skillet and cook them for approximately 5 minutes, until tender and golden in color. Remove from heat, and add to the bowl with sausage.
Cook the mushrooms in the skillet until they are golden brown, place them into the bowl.
In the large bowl mix the mushrooms, onions and sausage. Add in the apricots, pine nuts, maple syrup, bread crumbs, Parmesan, thyme and sage. Toss well, and salt and pepper to taste.
Halve the acorn squash, removing the seeds and strings. Place stuffing inside of the halves. Pour a half cup water into the baking dish and bake for 45-60 minutes or until the squash is tender.
Nutrition Notes
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
