Acorn Squash Stuffed with Sage Sausage

Ingredients

1 acorn squash
1T. extra virgin olive oil
1/8 tsp salt1 pound Sage Sausage, we used Jimmy Dean
1 tsp. smoked paprika
1/2 tsp.each of sea salt and seasoned pepper
1 tsp.each of these spices--French Thyme, Crushed Rosemary, Fresh Rosemary
1 T. extra virgin olive oil1T. butter
2 stacks of celery, diced
1/2 onion,diced
1/2 red pepper, diced
sea salt and seasoned pepper to taste1/2 cup of shredded Colby and Monterey Jack cheese
1/2 cup of three cheese Italian blend cheese, comes shredded
1/2 Walnuts with 1T olive oil and sea salt

1. Preheat the oven to 400 degrees while you cut the acorn in half and take out the seeds. Now, rub olive oil on the inside and sprinkle with salt.
2. Place in the oven on a baking sheet lined with parchment paper to roast for 45-55 minutes or until tender. Then remove and set aside.
3. Next, in a skillet put in the olive oil and sausage crumbled and all the spices. Stir and brown until it is cooked.. Do not over brown.
4. While this is cooking, in another small skillet, cook the celery, onion, and red pepper in the butter until the vegetables are softened.
5. Now, mix the sausage mixture and vegetable together in a mixing bowl. Then put this into the acorn squash. Put back into the oven for 10-15 minutes.
6. Remove from the oven and top with the cheeses and walnuts! Put on a beautiful platter and it is ready to serve.
Simply Delicious...Hampton's Style!