For the squash rings:

2 medium acorn squashes (about 1kg total)

2 tbsp olive oil

Salt & freshly ground pepper

For filling A (Sage‑Sausage & Parmesan):

200g Italian sausage (mild or hot), casing removed

1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 tsp fresh sage, chopped

¼ tsp red pepper flakes (optional)

Salt & pepper

50g grated Parmesan

For filling B (Cranberry & Brie):

150g Brie, rind removed, chopped

½ cup dried cranberries, chopped

30g toasted pecans, chopped

1 tsp fresh thyme, chopped

1 tbsp honey

Freshly ground black pepper

For filling C (Spinach & Ricotta):

250g fresh spinach (or frozen thawed & drained)

200g ricotta

30g shredded mozzarella

1 tbsp chopped parsley

½ tsp nutmeg

Salt & pepper

Instructions

Preheat oven to 200°C (400°F).

Slice squash into rings: Cut each acorn squash into 2‑3 cm thick rings. Remove seeds/inner fibrous bits in each ring. Place rings on parchment‑lined baking tray. Brush with olive oil, season with salt & pepper. Roast for 20 minutes until edges start to soften.

Prepare each filling:

A: In skillet heat olive oil, sauté onion until translucent, add sausage and break up until cooked, then garlic, sage and pepper flakes. Season and stir in Parmesan.

B: In bowl combine chopped Brie, cranberries, pecans, thyme, honey and pepper.

C: Sauté spinach lightly until wilted; cool. Mix spinach with ricotta, mozzarella, parsley, nutmeg, salt & pepper.

Stuff the rings: Remove squash rings from oven. For each ring assign a filling: one with A, one with B, one with C. Press filling into ring hollows until level or slightly mounded.

Return to oven: Bake for another 15–20 minutes until all fillings are hot and cheeses melted as applicable (B and C).

Serve: Arrange the three rings side by side on a platter. Garnish: sprinkle parsley, a drizzle of honey on B, optional sage leaves on A. Serve immediately so rings stay intact.