Stuffed Acorn Squash
Each fall it has been a family outing to visit some of the local farms that lie along the Ohio River on the Kentucky side and besides buying or picking our own apples another item we purchase is the trusty acorn squashes. Hear is a recipe that ads class and taste to the acorn squash.
List of Ingredients
- 1 pound zesty hot roll Sausage (Bob Evans is great)
- 2 eggs, lightly beaten
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 5 slices white bread
- 2 medium acorn squash
Instructions
- Preheat oven to 375 degrees. Combine sausage, eggs, onion, salt and pepper in medium bowl; mix well. Cut bread into cubes and combine with sausage mixture. Cut each squash in half crosswise and remove seeds, Cut small slice off ends so squash will sit flat in pan. Pierce inside of squash with fork; fill with sausage mixture. Place filled squash in a 13x9-inch baking pan; place 1/2 cup water in bottom of pan. Bake 1 hour 15 minutes or until squash is tender and sausage is cooked through. Refrigerate leftovers. Makes 4 servings.
Final Comments
Adding a pat of butter or margarine with a teaspoon of brown sugar adds great flavor.
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