Stuffed Acorn Squash with Sausage Stuffing

Favorite Recipes page 251, Ruth Tripp, Rochester, MI.

This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Link to the Shortcut is listed in the Recipe Notes section.

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Prep Time 30

Cook Time 45

Course Main Dish

Cuisine American

Servings servings

Equipment

Oven
Baking Pan (9x13 inch)
Steamer

Ingredients

2 medium acorn squash
500 grams bulk pork sausage, Shortcut
1 cup soft breadcrumbs, or ¾ cup dry bread crumbs
2 tablespoons onion, finely diced
salt and pepper, as desired

Instructions

Cut squash in half lengthwise, scoop out seeds.
Add water to your steamer and bring to a low boil. Add the squash, cut side down, to the steamer tray, and steam for 15 minutes or until tender, drain squash well. Work in batches to get all the halves steamed. (15 minutes for small to medium squash, 20 minutes for large.)
Place squash halves cut side up in a 9x13 inch baking pan.
While the squash is steaming, cook the sausage in a pan, breaking up the sausage with a spatula. Cook until no more pink is visible and it is cooked through. Drain off excess fat. (I went overboard and cooked up 2 lb of sausage thought I was using 2 large squash but turned out to be 1 large and 1 small, the excess was saved for another use.)
Preheat your oven to 200° C (400° F).
Add the onion and breadcrumbs, and stir together. Add a little milk or water if the sausage seems too dry.
Spoon sausage mixture into the squash, pressing down lightly.
Bake for 10-15 minutes or until lightly browned and squash is heated through.
Serve and enjoy.