sausage stuffed acorn squash
Acorn squash was one of my favorite foods when I was growing up. I liked it plain, roasted, with butter and salt and pepper in the well, no sugar, just like my mother always made it. So delectable... This one stuffed with sausage and pineapple sounds pretty good too. From Mom's Woman's Day "Collector's Cookbook," 1975 Enjoy!
prep time
cook time
method
Bake
yield
4 serving(s)
Ingredients
- 2 medium acorn squash, halved and seeded
- - water for steaming
- 1 tablespoon butter, melted
- 1/2 pound sausage meat (any)
- 1/2 medium onion, chopped
- 1/2 cup celery, chopped
- 1 cup soft bread crumbs or panko
- 1 can (8 ounce) crushed pineapple in juice, undrained
- to taste - salt and pepper
How To Make sausage stuffed acorn squash
-
Step 1STEAM THE SQUASH IN OVEN: Place squash halves cut side down in shallow roasting pan. Add water to about 1/4-inch depth.
-
Step 2Bake 400 F oven 25 minutes -- remove from oven and turn cut side up in pan. (To keep halves steady, place clean jar lids in pan and set squash halves in lids.)Brush edges with butter.
-
Step 3STUFFING: In skillet saute onion, celery and sausage until lightly browned. Drain the fat
-
Step 4Add crumbs, pineapple, salt and pepper, then spoon into squash halves.
-
Step 5Bake 400 F 25 minutes or until squash is fork-tender.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Side Dishes
Keyword:
#squash
Keyword:
#Onion
Keyword:
#sausage
Keyword:
#pineapple
Keyword:
#acorn
Ingredient:
Vegetable
Method:
Bake
Culture:
American
Tag:
#Heirloom
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