 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Kathleen Moretto was in the mood for something simple and seasonal when she came up with this baked, stuffed acorn squash. She serves the halves with cornbread as a main dish, or cuts the squash into quarters to serve as a holiday side dish. Ingredients:
2 acorn squash (about 1 1/2 lb. each), rinsed |
8 ounces bulk pork sausage |
1/2 cup chopped onion |
2 sweet apples such as fuji (1 lb. total), peeled, cored, and chopped |
1/4 cup raisins |
1/4 cup dried cranberries |
1/4 teaspoon dried thyme |
3 tablespoons chopped pecans |
1/4 cup maple syrup |
Directions:
1. Cut each squash in half crosswise; scoop out seeds. Cut a thin slice off the bottom of each half so it can stand upright. Place each half, cavity side down, in a 9- by 13-inch baking pan and cover pan tightly with foil. Bake in a 350° regular or convection oven until tender when pierced, 45 to 50 minutes.
2. Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes. Drain off and discard fat. Add onion, apples, raisins, cranberries, and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. Stir in pecans.
3. Uncover squash and turn halves upright; fill equally with sausage mixture. Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.
4. Nutritional analysis per main-dish serving.
|
|