Honey Baked Squash

Honey Baked Squash

Adapted from a recipe in the Casserole Cook Book, page 41.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet
  • Foil

Ingredients
  

  • 2 medium acorn squash
  • butter, melted, as needed
  • ¼ cup honey
  • 12 links sausage, Shortcut

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a baking sheet and line with foil, folding edges slightly up, about ½ inch.
  • Cut squash in half lengthwise, scoop out seeds. Place squash cut side down on sheet. Bake for 35-40 minutes or until almost tender.
  • While the squash is baking, brown the sausage links in a non stick pan until just cooked through.
  • Turn squash over to cut side up, brush inside and cut area with butter. Drizzle 1 tablespoon of honey over each squash, fill each squash with 3 sausage links.
  • Return to oven and bake for 15-20 minutes or until the squash is tender.
  • Serve and enjoy.

Notes

I am going to say Fair cost per serving right now, the squash is available but I am not sure of the price. I will be taking seeds back to Thailand and will try growing my own.
Shortcut: Bulk Pork Sausage.

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