I Am Stuffed Said The Acorn Squash Recipe

How to make it

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• Wash outside of squash; cut squash in half and remove seeds; you can discard seeds or save for planting.
• Select a piece of cookware to accommodate the four halves of the squash like a large skillet.
• Place 1 or 2 dampened folded paper towels in the bottom of the pan.
• Place the squash cut side up on top of the wet towels.
• Cover the skillet.
• Cook on medium heat until vapor escapes from under the cover, about 4-6 minutes; turn to low.
• Cook on low about 15 minutes or until fork tender.
• While the squash is cooking, dice the onion.
• Crumble the sausage into the small skillet, or any of the other small utensils.
• Cook on medium heat until the sausage has lost its pink color.
• In a bowl, combine the rest of the ingredient.
• Mix with a fork.
• Add this mixture to the cooked sausage and onion.
• When the squash is fork tender, use a fork and pierce the yellow, meaty flesh 4-6 times in each half of the squash.
• Add about 1 Tbs. maple syrup (or 1 tsp butter) to each.
• Allow a minute or so to flavor the squash.
• Then add the sausage mixture to each squash, dividing it between the halves.
• Re-cover the large skillet and return to low heat for about 10 minutes. If the paper towel has dried out, add enough water to re-wet it, a scant 1/4 cup of water.
• Season to taste.
• Serve as a side dish with meat or poultry or as a main course with a bread stick and salad.
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• Yield: 1/2 squash each

halved acorn squash   Close