Stuffed Delicata Squash with Sausage and Mushrooms

Serves 4

• 2 delicata squash, halved lengthwise and seeded

• 1 T olive oil

• 1⁄2 t kosher salt

• 2 T butter (or olive oil)

• 1⁄4 c minced onion

• 1⁄4 c chopped celery

• 10 oz sweet Italian sausage, chicken or pork

• 2 cloves garlic, grated

• 1 t chopped fresh thyme leaves

• 4 oz shiitake or button mushrooms, chopped

• 1⁄2 chopped spinach or kale

• 1⁄4 c grated Parmesan cheese

• 1 T chopped parsley, for garnish

Preheat oven to 425.

Rub both sides of squash with olive oil and place cut side down on a sheet pan lined with parchment. Sprinkle lightly with salt. Roast for 20 minutes, then remove from the oven, but keep the oven on.

In a medium sauté pan, melt butter and cook minced onion and celery for 5 minutes over medium heat to soften. Remove sausage from casings and add to the pan, breaking up clumps as it cooks. Add garlic, thyme, mushrooms, and chopped spinach. Sprinkle with salt and pepper and saute until the mushrooms are soft and the spinach is wilted. Remove from the heat.

Mound filling into the squash halves and sprinkle with Parmesan. Bake for 10 minutes until cheese is melted and tops are golden brown. Finish under the broiler for the last 2 minutes if more browning is desired.