Step

• Step 1

  When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

• Step 2

  Scrape out and clean the seeds out of the acorn squash. Place the squash halves cut side up on a baking sheet, drizzle with 2 tbsp olive oil and season with salt and pepper. Sprinkle squash with smoked paprika.

  Ingredients

  • 2 Whole Acorn Squash, cut in half

  • 2 Tablespoon extra-virgin olive oil

  • 1 To Taste salt and pepper

  • 1 To Taste smoked paprika

• Step 3

  Roast squash on the Traeger for 30 to 40 minutes, or until golden around the edges and a knife can be inserted easily into the flesh.

  00:40

  500 ˚F / 260 ˚C

• Step 4

  For the Stuffing: Heat a large skillet over medium-high heat and pour in the remaining 1 tbsp of olive oil. When hot, add the turkey sausage, making sure to leave large chunks. Let the chunks brown, then turn and cook through, 8 to 10 minutes. Transfer to a plate and keep warm.

  Ingredients

  • 1 Tablespoon extra-virgin olive oil

  • 1 Pound Turkey Sausage or Italian Sausage

• Step 5

  Drain the oil from the sausage and in the same pan melt the butter over medium-high heat. Add the red, yellow and jalapeño peppers and onion and cook for 6 to 8 minutes, until the onions are soft and peppers are al dente.

  Ingredients

  • 1 Tablespoon unsalted butter

  • 1 Whole Red Bell Pepper, seeded & diced

  • 1 Whole Yellow Bell Pepper, seeded and diced

  • 1/2 Whole jalapeño, seeded and diced

  • 1/2 Large Sweet Onion, diced

• Step 6

  Add in the cabbage and cook until it starts to wilt, about 4 minutes. Add the sausage back in along with the garlic. Cook for 2 to 4 minutes more to blend the flavors.

  Ingredients

  • 1 Cup shredded cabbage

  • 1 Tablespoon garlic, minced

• Step 7

  Remove stuffing from the heat and mix in the chopped parsley. Add salt, pepper and smoked paprika to taste.

  Ingredients

  • 4 Tablespoon parsley, chopped

  • 1 To Taste salt and pepper

• Step 8

  Divide the stuffing mixture among the squash halves and top with shredded parmesan cheese.

  Ingredients

  • 1 As Needed Parmesan cheese, grated

• Step 9

  Put the acorn squash back on the Traeger and cook for about 10 minutes or until the cheese is lightly browned.

  00:10

  500 ˚F / 260 ˚C

• Step 10

  Garnish with a bit of parsley and serve immediately. Enjoy!

  Ingredients

  • 1 As Needed parsley, chopped