Stuffed Acorn Squash
Serves 2 or 4
One Acorn squash will serve two people. This is easy to scale.
2 acorn squash (about 1½ pounds/1500g each)
1 pound/500g bulk pork sausage (more as desired)
½ cup chopped onion
2 sweet apples, peeled, cored and chopped
¼ cup raisins
¼ cup dried cranberries
¼ tsp dried thyme
3 tbsp chopped pecans
¼ cup maple syrup
Preheat oven to 350 degrees F.
- Cut each squash in half crosswise; scoop out the seeds. Cut a thin slice off the bottom of each half so it can stand upright.
- Place each half, cavity side down, in a 9 by 13 inch baking pan and cover pan tightly with foil.
- Bake until tender, about 50 minutes to 1 hour.
- Meanwhile, in a large, non-stick frying pan over medium-high heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes. Drain and discard fat.
- Add onion, apples, raisins, cranberries and thyme. Stir often until apples are just tender when prodded with a fork, about 8 minutes. Stir in pecans.
- When squash is done, uncover and turn halves upright. Fill equally with sausage mixture. Drizzle equally with maple syrup.
- Bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.
Serve with: Crusty bread, a small side salad.
Source: "Sunset Magazine"
Copyright © 2001-2012 by The Still Waters Group
Created with the Personal Edition of HelpNDoc: Generate EPub eBooks with ease