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Janet S.
Posts:
1,527
From:
Canada
Registered:
8/16/05
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(2 of 2)
Nov 8, 2009 10:35 AM
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The market is heaped with squash these days, and I wonder if you could substitute a different kind? We're fond of buttercup squash these days, and this looks like a good recipe for it. I'm guessing that the sausage goes in uncooked, and removed from its casing? • Janet
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scott eggers
Posts:
1,038
From:
Chicago
Registered:
8/25/07
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(1 of 2)
Nov 7, 2009 12:17 AM
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A lot don't like squash but this is really good. Give it a shot this fall with all the cheap squash out there.
1 or more acorn squash cut in half and seeded
fresh breakfast sausage
maple syrup or brown sugar
tin foil
Pre heat 350f oven.
Add about 1/4 pound of sausage to the center of the squash (if they are small use less or if they are big use more, just fill the center). Top with a tablespoon of syrup or brown sugar. Cup the squash in foil (enough to cover the outside and to cover the top if not eating right away). Bake for 1 hr. or until squash is soft.
It is good the day they are baked but better the next day heated in a 250f oven for 23-30 min with a tablespoon of butter in the center.
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