Stuffed Maple Acorn Squash with Sausage and Shiitakes

Gather these tools: cutting board, chef's knife, dry measuring cups, measuring spoons, mixing bowl, rubber spatula, pastry brush, small saute pan, wooden spoon, spoon, sheet pan or baking dish

Preheat oven to 350F degrees. Place the prepared stuffing in a mixing bowl and set aside.

In a small saute pan over medium heat, add 1 tablespoon olive oil and sausage, and cook until browned, about 5 minutes. Remove from the pan and coarsely chop, if necessary. Place in the bowl with the stuffing.

Add the onions to the saute pan and cook for about 5 minutes, or until tender and golden. Remove and add to the bowl with the stuffing and sausage.

Add the remaining tablespoon olive oil and sliced mushrooms to the saute pan, and cook until golden brown and tender, about 5 minutes. Remove and add to the stuffing-sausage-onion mixture.

Combine the stuffing, sausage, onions and mushrooms, then add the thyme and sage. Toss well to coat

Place the four acorn squash halves on a sheet pan, and season the four cavities with salt and pepper, then brush with maple syrup. If the squash halves do not stand steadily, then cut a small portion of the bottom off to make an even surface area. Evenly distribute each cavity with the stuffing. Pour 1/2 cup water into the sheet pan or baking dish. Bake for approximately 45 minutes, or until the squash is tender when pierced with a knife.