Norma's Stuffed Maple/Sausage Acorn Squash for Two
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- 1 to 2
- acorn squash
- 1/2 to 1 lb
- loose fresh pork sausage
- onion, chopped
- (6 ounce) box of pepperidge farm or any brand one step stuffing with sage mix
- 4 Tbsp
- pure maple syrup
- salt & pepper to taste
1Preheat your oven at 350.
2Wash and cut in half one acorn squash and trim bottoms so they will sit flat.
3Scoop out seeds and discard or toast them as you would pumpkin seeds and serve them with a side salad.
4Place acorn sqush halves on a sheet pan or in a shallow pan and salt and pepper to taste and pour 1/2 cup water into pan.
5Place a tablespoon of pure maple syrup into squash cavity and brush around top of squash with a pastry brush and set aside.
6Mix your stuffing mix as directed on side of the box and set aside.
7Place a non-stick pan on medium heat and add 1/2 pound of sausage and cook until browned.
8Add onion, stir and cook until onions are clear.
9Mix sausage and onion into prepared stuffing mix along with two tablespoons of pure maple syrup and mix well.
10Place a heaping amount of sausage/stuffing mix into each squach cavity until it is filled.
11Place squash in hot oven and bake for 45 minutes, or until squash is tender when pierced with a fork.
12Half way into baking; when the stuffing was turning brown I covered the squash with a foil tent to prevent the stuffing mix from becoming too brown and to help tenderize the squash.
13Uncover the squash and test the squash for tenderness.
14Remove from oven and serve as a one dish meal or add your favorite salad along with the toasted squash seeds.
15NOTE: When making only for two you will have leftover stuffing. I plan on stuffing two green peppers tomorrow with it for dinner.
16* For large or thick squash I place them cut side down on a pan with sides, add water and place in the oven to bake while I'm making the stuffing. I found that some times this is needed to soften the squash or it takes longer for them to bake after filling them. MMMMMM they are sooooo good!