• 2 acorn squashes, halved and seeded
• 1 onion, chopped
• 2 tablespoon olive oil, divided
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon fresh rosemary
• 1 teaspoon garlic powder
• 8 ounces Italian Sausage
• 2 Opal apples, chopped
• 1/2 cup raisins
• Chopped parsley, garnish
• Chopped Rosemary, garnish

Preheat oven to 400F. Place the squash halves in a casserole dish and drizzle 1 tablespoon of olive oil over the top. Season with salt and pepper to taste and roast for 35-40 minutes until tender. While the squash is roasting, heat the remaining olive oil in a saucepan over medium heat. Add the onion, salt, pepper and rosemary and cook until the onion begins to soften. Add the sausage and garlic powder and cook until the sausage is evenly browned. Stir in the apples and raisins just until combined. Remove from the heat. Fill each squash with an even amount of the sausage mixture and roast for another 15 minutes. Sprinkle parsley and rosemary over each squash before serving.