FoodWiki - Sausage Stuffed Acorn Squash

SAUSAGE STUFFED ACORN SQUASH

From unknown Pillsbury or Betty Crocker booklet - Serves 4

Heat oven to 375 degrees F.

  2 medium Acorn Squash?
  dash salt, if desired

Put the acorn squash in the oven whole for 5-10 minutes, which will warm it up enough to soften the outer rind so that you can cut it. It is probably a good idea to set it on a cookie sheet or in pan in case there are any pricks in the rind that might ooze a little liquid.

Cut acorn squash in half; remove seeds. Place squash, cut side down, in 12x8 inch (2 quart) baking dish. Bake at 375 degrees F for 45 minutes or until just tender. Turn squash cut side up; season with salt.

  1 lb country sausage (on page 519)
  1 cup sliced fresh Button Mushroom?s
  1/2 cup thinly sliced Celery?
  1/4 cup thinly sliced Scallion?s

Meanwhile, in medium skillet combine sausage, mushrooms, celery and green onions. Cook until meat is brown and vegetables are tender; drain well.

  1/2 cup Sour Cream?
  1/4 cup grated Parmesan Cheese?

Stir sour cream and cheese into sausage mixture. Spoon sausage mixture evenly into squash halves. Return to oven and bake at 375 degrees F. for 10 to 15 minutes or until thoroughly heated.

Perhaps this came from Quick Cooking magazine. Here is a link to that version which looks the same: http://www.recipezaar.com/140258

From Eating Well, a sausage stuffed squash that's Southwestern - http://www.gianteagle.com/Recipes/RecipeDetails.aspx?recipeId=1655

Here's an apple stuffed acorn squash recipe with Madeira or port (my favorite) http://community.cookinglight.com/showthread.php?t=14981

Here is a similar sausage and sour cream stuffing for crepes: http://www.mycookingblog.com/post/1-sandi/4846/Sausage-Filled-Crepes

DRY HEAT ENTREE? (BAKING, ROASTING), Cured Pork?

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