Saturday, January 19, 2008

Recipe to try

I found this recipe at my favorite recipe site: Recipezaar I made it for dinner last night and it was awesome!! Even Jeremiah liked it and he hates squash. It's super easy, too. Try it out and let me know how you like it!


2 acorn squash halved and seeded 1 tablespoon butter, melted 1/4 teaspoon garlic salt
1/4 teaspoon ground sage
1 lb pork sausage (regular seasoning) 1/2 cup onions, finely chopped 1 rib celery, finely chopped 4 ounces mushrooms, chopped 2 apples, cored and chopped (macintosh) 1 cup fine breadcrumbs
1/2 teaspoon sage
salt and pepper
1 egg, beaten
2 tablespoons fresh parsley, chopped

  1. Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
  2. Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
  3. Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
  4. Combine the pork, vegetables, and breadcrumbs in a large bowl.
  5. Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
  6. Stir in the egg and parsley.
  7. Fill the squash halves with stuffing-they should be slightly mounded.
  8. Return to oven and bake, covered, for 20 more minutes, until the egg is set.
  9. Garnish as desired with parsley and shredded romano cheese.


Kiddies in the Sun said...

Thanks Lisi,
I have been looking for a good acorn squash recipe, so I'll have to try this! I'm not a fan of squash, but like acorn better than the others.

Denise said...

I have actually tried something very, very similar with Butternut Squash. I used venison sausage rather thank pork since we always have a lot of it around. :) It tasted good! I don't know if I used as many breadcrumbs, though.