When the air gets crisp, we want dinner to feel a little more special without turning the kitchen into a full-time job. These roasted acorn squash halves bring big BBQ flavor to the table with a hearty sausage-and-wild-rice filling, pops of apple, toasted pecans, and plenty of sage.

The secret weapon is Brunk Garlic King All Purpose Garlic Seasoning. It adds savory garlic depth and a balanced seasoning hit to the sausage, squash, and pan juices, so you get a whole lot of flavor from one easy shake.

Ingredients

  • 2 medium acorn squash, halved lengthwise and seeded
  • 2 tablespoons olive oil, divided
  • 2 teaspoons Brunk Garlic King All Purpose Garlic Seasoning, plus more for finishing
  • 12 ounces Italian sausage, casings removed
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 1/2 cups cooked wild rice blend
  • 1 crisp apple, cored and diced
  • 1/3 cup toasted pecans, roughly chopped
  • 1 tablespoon fresh sage, chopped, plus extra leaves for garnish
  • 1 tablespoon maple syrup
  • 1 teaspoon apple cider vinegar
  • 1/4 cup grated Parmesan
  • Freshly ground black pepper, to taste

Instructions

  1. Heat the oven to 425°F. Set the squash halves cut-side up on a rimmed baking sheet. Brush with 1 tablespoon olive oil, then season with 1 teaspoon Garlic King and a few grinds of black pepper.
  2. Roast the squash for 30 to 35 minutes, until the flesh is fork-tender but the shells still hold their shape.
  3. While the squash roasts, warm the remaining olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles, until browned and cooked through, about 6 to 8 minutes.
  4. Add the onion and cook for 3 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
  5. Fold in the cooked wild rice, diced apple, pecans, sage, maple syrup, cider vinegar, Parmesan, and the remaining 1 teaspoon Garlic King. Cook for 2 to 3 minutes, stirring until hot and glossy. Taste and add another pinch of seasoning if needed.
  6. Divide the filling among the roasted squash halves. Return the tray to the oven for 8 to 10 minutes, until the tops are browned and the squash edges are caramelized.
  7. Finish with crispy sage leaves, a dusting of Garlic King, and a drizzle of maple syrup. Serve hot.

Tips from the Brunk crew

To get ahead, roast the squash and cook the filling up to one day early, then fill and bake just before dinner. For a meatless version, swap the sausage for 1 1/2 cups cooked lentils or your favorite plant-based crumble. Smaller squash make a great side dish; larger halves are a full meal.