Pumpkins, sweet potatoes, apples, cranberries and turkey are delicious, inherent ingredients of the holiday season. So why not incorporate them into as many meals as possible? While it does take a bit of time and effort to roast turkey, other seasonal ingredients are simple to use.
This winter squash recipe is a complete meal, using hot Italian sausage as a contrast to the tart flavor of cranberries and citrusy-tart apples.

Apple and Sausage Stuffed Acorn Squash
2 acorn squashes, halved and seeded
½ teaspoon salt
2 tablespoons butter
8 ounces ground hot Italian sausage (or sweet if you prefer)
1 small onion, chopped
1 Granny Smith apple, cored and chopped
1 tablespoon finely chopped fresh sage
1 cup chicken broth
⅓ cup dried cranberries
Freshly ground pepper
2 cups sourdough bread, torn or cut into 1/2'” inch pieces
1 tablespoon melted butter

1. Preheat oven to 375 degrees. Add ½” water to a baking pan and place cut squash, skin side down in the water and cover with lid or aluminum foil. Sprinkle with salt and bake for 40 minutes, then remove from oven and add ½ tablespoon butter to each squash cavity. Cook for 15 minutes or until the squash is tender. Once tender, use a fork to mix the meat of the squash with the melted butter. If it’s hot, use tongs to hold each piece. Pour water out of baking pan before stuffing squash.
2. Place a large skillet over medium-low heat and add sausage, breaking it up while some of the fat cooks out. Add the chopped onions and cook for a few minutes before adding the apples and sage. Once the sausage is brown, stir in broth, cranberries and freshly ground pepper and bring to simmer. Take skillet off the heat and stir in the bread.
3. Adjust oven rack 8 inches from broiler element and heat broiler to low if you have that setting. Stuff each squash cavity with sausage apple mixture. Brush filling and squash edges with melted butter. Broil until lightly browned, 4 to 5 minutes. Serves 4.

Cinnamon, nutmeg and thyme enhance the pumpkin flavor of this simple sauce. Delicious without meat, but pairs well with chicken or pork.

Savory Pumpkin Sauce and Cheese Tortellini
2 tablespoons olive oil
1 cup finely chopped leeks
1 tablespoon minced garlic
1 cup white wine
1 teaspoon dried thyme leaves
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ cups vegetable or chicken broth
2 tablespoon tomato paste
1 cup pureed pumpkin or winter squash (canned or from fresh)
2 ounces milk
Salt to taste
20 ounces of cooked cheese tortellini or ravioli
Parmesan cheese for garnish

1. Place a pot large pot of water over high heat to boil for the tortellini. For the sauce, heat a large skillet to medium.
2. Add olive oil, then leeks and cook until they are tender, 3 – 4 minutes. Add garlic and cook another minute or so.
3. Turn the heat to medium high, pour in white wine and cook until almost all of the liquid is reduced. Add thyme, cinnamon, nutmeg and pepper while wine is cooking.
4. Reduce the heat and whisk in the remaining ingredients and simmer for 10 minutes of so. Taste sauce to determine if you need to add salt. If you use regular vegetable broth, it should have plenty.
5. Once pasta is done, drain and toss with sauce. Plate, and then garnish with Parmesan cheese.
Serves 6