Tuesday, October 22, 2013

Acorn Squash Sausage Bake.....

Fall is in the air and winter is not far behind. My thoughts go to pumpkins and squash. Here is a recipe from Musselman's Applesauce that is so good. What could be better than Baked Acorn Squash with a bread type stuffing with sausage and applesauce? Now really....can you think of anything better on a cold night?

Acorn Squash
2 acorn squash
1/4 cup onion, chopped
2 Tablespoons butter
1 pound ground pork sausage
1/2 cup plain bread crumbs
2 Tablespoons raisins
1 egg
2 cups MUSSELMAN’S® Apple Sauce
2 teaspoons brown sugar
Preheat oven to 350°F. Lightly grease a shallow baking or casserole dish. Cut each squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in prepared baking dish. Bake for 30 minutes. Meanwhile, saute onion and butter in large skillet for 3 minutes. Add sausage and cook until no longer pink. Remove from heat and add other ingredients except brown sugar. Shape mixture into 4 equal balls. Remove squash from oven. Turn squash over. Sprinkle with brown sugar. Place sausage ball in each squash cavity. Cover the baking dish and return to oven. Bake 15 minutes, then uncover and bake 15 minutes more until squash is tender. 
Till next time......

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