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Stuffed Acorn Squash

2-3 large acorn squash
1 lb. bulk sausage
1 onion (diced)
1 apple (diced)
2 cups toasted bread cubes
¾ cup nuts (chopped)
¾ cup golden raisins
1 tbsp. sour cream or plain yogurt
1 tsp. each snipped fresh thyme,
   basil, and oregano (or ¼ tsp. dried)

   Cut squash in half and remove seeds and strings. Place cut side down on lightly greased baking sheet with sides. Bake at 350° until tender,   40-50 min. While squash is baking, brown sausage in large skillet. Add onion and apple and sauté just until tender. Remove from heat. Add remaining ingredients and stuff into cooked squash. Cover and bake at 375° for 20 minutes. Serves 4-6.

—from Simply in Season Cookbook

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