Follow our instructions for best results!
Cut the honey nut squash in half the lenghtwise. Remove the seeds and clean the cavity well. Brush the squash with 1 tbsp olive oil and season with salt and pepper to taste. Bake at 400F degrees for 30 minutes.
Meanwhile, heat remaining 1 tbsp oil in cast iron. Add sausage without casing and use a wooden spatula to break up the meat. Then add garlic and mushrooms sauté for 5 minutes.
Next add the celery and apple, sauté stirring often for 3-5 minutes. Season with salt, pepper, oregano and sweet paprika. Lastly add dried cranberries and stir mixture. Cover and set aside.
When honey nut squash is done, use a fork to loosen up the squash but don't remove any. Top with sausage and apple stuffing, garnish with fresh herbs and/or nuts and serve.