One success we have had is a recipe (p. 78) for sausage stuffed acorn squash. We had never had acorn squash before, so it was an interesting experiment for that reason alone! We learned that acorn squash looks and smells a lot like pumpkin. It seems sweeter if the outside has some orange spots. To really get all the squash meat out you will need a spoon to eat this dish, or perhaps it would be helpful to peel the squash before baking.
Sausage Stuffed Acorn Squash
1 lb. pork sausage meat
3 medium acorn squash
1/4 c butter/margarine (melted)
10-oz. package frozen mixed vegetables
1 c cheddar cheese, cubed (we did not use this much... more like 1/4 c shredded)
- Preheat oven to 350°F.
- Brown sausage on stove. Drain and discard fat.
- Cut squash in half length-wise and remove seeds. Place halves, cut side up, in baking dish (we actually only used 2 squash and they fit in a 9x13" pan... but there was too much filling for just the 4 halves).
- Brush insides with melted butter and sprinkle with salt.
- In a medium bowl (or the pan you used to brown sausage), combine sausage, vegetables, cheese, and salt to taste.
- Divide mixture among squash halves. Brush with remaining butter.
- Cover pan tightly with foil and bake 1-1 1/2 hours, or until squash is fork tender.