Season the squash rings

• Slice the delicata squash into rings and scoop out the seeds.
• Toss the rings with olive oil and half of the maple garlic seasoning until evenly coated.

Make the sausage filling

• Brown the sausage in a frying pan, breaking it up as it cooks.
• Add the onion and garlic and cook until softened.
• Stir in the cream cheese, the remaining maple garlic seasoning, salt and pepper, then take off the heat.

Assemble the rings

• Spread the grated Parmesan in small mounds on a lined baking tray, one per squash ring.
• Set a squash ring on each Parmesan mound and spoon the sausage filling into the center.
• Finish with chopped sage.

Bake

• Bake at 200 °C until the squash is tender and the Parmesan crust is golden and crispy.