Maple Glazed Acorn Squash with Apple, Parsnip & Sage
- 3 small acorn squash
- 2 Cups peeled and diced parsnip ( two medium sized)
- 1 Cup diced apple ( fuji or gala)
- ½ onion, diced
- 1 Cup (packed) chopped kale
- 2 T packed, chopped sage
- 2 T Maple syrup
- ½ Cup maple glazed pecans (recipe below)
- 1 Cup cooked ground italian sausage ( optional)
- 3T Olive oil
- Splash white wine, or sake, or hard cider
- kosher salt
- Preheat oven to 400F
- Cut Acorn Squash lengthwise and scoop out seeds with a spoon. Brush insides with a mix of 1 T olive oil and 1 T maple syrup.
- Sprinkle generously with salt and pepper and lay skin side up on a greased baking sheet, and roast in a hot oven for 30-40 minutes, until you can pierce through skin and flesh with a fork.
- Remove from the oven and using a metal spatula, turn over, trying to keep caramelized edges in tact, and let cool. Place in a baking dish.
- While squash is roasting in the oven, saute parsnips and onions in 2 T olive oil, on medium heat, until tender, about 10 minutes. Add apples and sage, and saute 5 more minutes, until apples are tender.
- You may need to add a little more olive oil. Generously Salt and Pepper to taste. Splash with a little white wine (or sake) and add kale and pecans.
- When wine has evaporated, add 1 T maple syrup. Adjust salt. I personally like this better without meat. But if you are a hearty eater, you could add a little cooked ground italian sausage, or pancetta to the mix.
- Fill the squash with the apple parsnip mixture and place in a 350 F until heated through (about 15 minutes).
- MAPLE PECANS:
- In a small bowl lightly coat pecans with maple syrup. Add a pinch of salt and cracked pepper.
- Spread out on a greased baking sheet and bake 15-20 mins in a 400 F oven, mixing once after 10 minutes.
- Remove, let cool. While cooling use a metal spatula to unstick them from the sheet pan. I make these in big batches and use in salads or cheese plates.