Sausage Stuffed Acorn Squash with Molasses Glaze
Serves 4
This recipe sounds yukky but is very yummy! I have made
this vegetarian buy substituting vegetarian sausage or just
leave out the meat. I have had fun playing with this recipe.
I have done it with cornbread stuffing. You have to be careful
of a couple of things. The stuffing should be the texture
of normal stuffing (not too wet; not too dry). The squash
needs to be cooked until very tender (not hard but not falling
apart). When you drizzle molasses, very lightly drizzle over
the stuffing or you will have yukky, molasses drenched stuffing.
I found this recipe easy but one guest had trouble so I put
in these cautions. Don't be afraid to make it...it's delicious.
2 medium acorn squash cut in half with seeds scooped out
1/2 cup mild-flavored (light) molasses
Stuffing ingredients:
1 Tbsp. Butter
1/2 cup diced red bell pepper
1/2 cup diced onion
1 lb. bulk pork sausage
1 to 1 1/2 cup fresh white breadcrumbs
1/2 cup canned beef broth
1/2 tsp. pepper
1/4 tsp. salt
Preheat oven to 350 degrees F. Put one inch of water in bottom
of a large baking dish. Place squash cut side down in water.
Bake 30 minutes or more until fairly tender. Remove pan with
squash and turn oven to 400. Remove squash and drain water.
Make a tight foil boat around each squash and place back in
dish. Stuff squash with stuffing. Brush (or lightly drizzle)
stuffing and squash with some of the molasses. Bake for 15
minutes. Brush or drizzle more molasses and bake until squash
are tender and sausage is cooked (about 15 more minutes).
Remove foil and serve.
To Make stuffing: Sauté red bell pepper and onion in butter.
Add sausage and cook a little (you still want it pink as it
is going to bake for 1/2 hour in oven). Remove from heat and
stir in breadcrumbs, broth, pepper and salt.
