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–+ servings

Squash Sausage Bake

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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
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
  • 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).