Step

• 1

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

• 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.

• 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.

  500 ˚F / 260 ˚C

  00:40

• 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.

• 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.

• 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.

• 7

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

• 8

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

• 9

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

  500 ˚F / 260 ˚C

  00:10

• 10

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