Pork, Mushroom & Apple Stuffed Acorn Squash

For this delicious cool weather meal, we slather acorn squash halves with olive oil and sage then roast until soft. The squash is then filled with a mix of sauted organic pork sausage, mushrooms, apples and other veggies and herbs before being roasted again.  Size & Packaging Size options: 1 serving (one squash half), 2 servings (2 squash halves) 1 serving includes one half acorn squash and 4 oz pork. Packaged in a composable container (oven safe to 450F). Ingredients Ingredients: Acorn squash OL, Olive Branch pork sausage L, apples O, onion O, celery O, mushrooms O, cauliflower O, garlic, olive oil, sage O, parsley OL, egg L, s&p. O = organicL = local Please be aware that all products are made in a kitchen that uses products such as peanuts, tree nuts, coconut, dairy, eggs, wheat/gluten, fish, shellfish and soy. While we take steps to minimize the risk of cross-contamination, there is always risk of contamination, therefore we cannot guarantee that any of our products are safe to consume for people with severe allergies. Preparation To serve: Preheat oven to 350F. Remove lid. Top with shredded parmesan or romano cheese before heating, if desired. Heat in oven for 20-30 minutes, until heated through. Please enjoy within 5 days. Serving Suggestions Top with shredded parmesan or romano cheese, or fresh herbs like parsley or thyme for extra flavor.  Serve with sauteed leafy greens (spinach, swiss chard, or kale) with garlic or a squeeze of lemon.  Serve with roasted root veggies like carrots, potatoes, or sweet potatoes, or a side like rice, quinoa or couscous.  W&N Quality We are proud to use pork from Montana’s Olive Branch Pork.  Their heritage Berkshire cross pigs are humanely raised with no antibiotics or hormones.  With a focus on regenerative farming and soil quality, their grazing management practices include cover crops, grasslands, and opportunities for their sows and pigs to enjoy the tasty windfall from the Russian Olive trees.  You can taste the difference.