Stuffed acorn squash with maple glazed pistachios

1. Very carefully remove the top and tail from your squash. Then cut down the equator to make two even round portions. Remove guts and separate seeds. Place on non stick baking sheet.
2. Remove sausage from casing and tear into tiny nubs.
3. In a medium heat saute pan add oil and sweat shallots with garlic. Add sausage and deglaze with white wine.
4. In a medium-size bowl toss bread, herbs, celery and sausage mixture. Season with salt and pepper.
5. Stuff your squash cover with foil and and roast at 350, remove foil after 30 minutes and continue to roast until done about 30 more minutes.
6. Get ready for crazy
7. In a medium heat saute pan toast leftover seeds with pistachios in butter. Once you see colours in the pan toss in the harissa and maple syrup. Give the mixture 5 twists of pepper.
8. Remove stuffing stuffed squash from oven and place on a plate. Glaze with maple pistachios and serve.

Special tools: baking tray and foil.