Autumn Stuffed Acorn Squash

• 2 acorn squash, halved and seeded
• 1 1/2 teaspoons dark brown sugar
• 1/4 teaspoon ground cinnamon
• salt and ground black pepper to taste
• 1 tablespoon butter, cut in small pieces
• 1 (16 ounce) package maple-flavored breakfast sausage
• 1 cup cooked wild rice
• 1/2 cup dried cranberries
• 1/4 cup chicken stock

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange squash halves, cut-side up, in a roasting pan.
3. Run a fork through the meat of each half, creating grooves.
4. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
5. Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
6. Heat a large skillet over medium-high heat.
7. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
8. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
9. Spoon the sausage filling into each squash half.
10. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

acorn, brown sugar, ground cinnamon, salt, butter, maple, rice, cranberries, chicken stock

Taken from allrecipes.com/recipe/autumn-stuffed-acorn-squash/ (may not work)