Lakeland Banquet's stuffed squash recipe

This recipe for stuffed squash comes courtesy of Chef Bobby Nahra and Chef Scott Jiminey from Lakeland Banquet and Event Centre.

4 Michigan farmed acorn squash, halved and seeded
3 tablespoons butter, melted
1/2 teaspoon garlic salt
1/2 teaspoon ground sage
1 1/2 lbs pork sausage Spicy Bob Evans is an Option or (regular seasoning)
3/4 cup onion, finely chopped
2 stalks of Celery, finely chopped
8 ounces Shitake mushrooms, remove stems and slice.
2 apples, cored and chopped Michigan (Macintosh)
2 Tablespoons of Michigan dried cherries about 10 pieces
2 pieces of toasted pumpernickel and two rye bread torn into small pieces
1 large corn bread muffin crumbled
½ cup chicken or vegetable stock
1⁄2 teaspoon sage
¼ teaspoon poultry seasoning
salt and pepper to taste
2 eggs, beaten
3 tablespoons fresh parsley, chopped
Roasted chestnuts are an amazing addition to this recipe. My Mother always added Chestnuts to all of our Stuffing and Dressing recipes. She cooked from the heart always.

1. Combine the melted butter, garlic and ½ if the sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
2. Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
3. Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 3 to 4 tablespoons drippings from fry pan. Add onion, celery and mushroom; sauté 4 minutes. Stir in apple and sauté 2 more minutes.
4. Combine the pork, vegetables, cornbread and toasted bread pieces in a large bowl.
5. Taste and season with poultry seasoning, sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
6. Stir in the egg and parsley.
7. Fill the squash halves with stuffing-they should be slightly mounded.
8. Return to oven and bake, covered, for 20 more minutes, until the egg is set.
9. Garnish as desired with parsley and shredded Munster cheese.
10. Serve with fresh roasted Turkey Breast and Gravy and or Cornish hen.
11. Creamed spinach is a nice side too.