Acorn Squash and Pork Sausage

Acorn squash halves are partially cooked, coated with a brown sugar mixture, and stuffed with browned pork sausage. The squash are returned to the oven to roast until the squash is tender and the flavors have melded.

Ingredients -

3 medium-size Acorn Squash, cut in half, seeds discarded
1/2 teaspoon Coarse Salt
Water
2 pounds Lean Ground Pork Sausage
1/4 cup packed Brown Sugar + 2 tablespoons packed Brown Sugar
1/4 cup melted Salted Butter

Preparation:

1. Preheat the oven to 350 degrees.

2. Sprinkle the squash halves with coarse salt.

3. Place the squash in a shallow baking dish, face side down, in 1/2 inch of boiling water.

4. Bake for 40 to 45 minutes in the uncovered baking dishes.

5. Drain.

6. In a medium sized skillet, add the sausage and brown until it crumbles.

7. Drain and discard the oil.

8. Add the brown sugar and sugar to a bowl and mix well.

9. Put 1 tablespoon of the brown sugar mixture into the squash center.

10. Spoon the ground pork into each of your pieces of squash.

11. Bake until the squash is tender.

12. Let stand for 5 minutes then serve and enjoy.

Acorn Squash Tip

Cooking Acorn Squash

Acorn squash has a watery texture and tends to fall apart when cooked. The best ways to prepare the squash is to bake or steam it, after cutting it in half. The flesh of the acorn squash is sweet, but bland. Acorn squash absorbs other flavors well.

Acorn Squash Tip

Preparing

Cut the acorn squash in half lengthwise and remove the seeds and fibers by scraping them out with a spoon. Cut the halves into wedges along the ridges and remove the outer skin with a vegetable peeler.

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