Squash Sausage Bake
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. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
- Foil
Ingredients
- 2 medium acorn squash
- 500 grams bulk pork sausage, (1 lb), Shortcut
- 2 cups applesauce, Shortcut
- ground cinnamon, to taste, optional
- apple slices, for garnish
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, form the sausage into small balls.
- Brown the meatballs until almost cooked through. Drain excess fat.
- Season applesauce with cinnamon as desired. Add the applesauce to the pan with the meatballs, stir together, cover, and simmer 15 minutes.
- Turn squash over to cut side up, season each with salt as desired. Fill each squash with meatballs and applesauce.
- Return to oven and bake for 15-20 minutes or until the squash is tender.
- Add a slice of apple to each squash, 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.
Shortcuts: Bulk Pork Sausage, Basic Applesauce (Slow Cooker).
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