Fall is finally here and we have leaves all over our deck. I guess we had better hurry up and enjoy the whole week it will be here before winter sets in. We are enjoying the foods that taste good in the fall so this week Hailey and I made Stuffed Acorn Squash.
STUFFED ACORN SQUASH
The Acorn Squash was called Danish squash in the store but I have always known it as Acorn Squash. At any rate you need to buy one or two depending on the size of your family. ( 1/2 a squash is one serving size.) Cut squash in half from stem end to blossom end. The shell is hard so I always use my biggest, sturdiest knife. After removing and discardig seeds, place squash hakves, cut side down on a baking sheet and bake for about 20-30 minutes in a 350 degree oven. (You can use a little cooking spray on the baking to avoid sticking.) Remove squash from the oven when inside flesh is cooked and soft.
When squash is cooked remove from the oven and fill cavity with the following:
1 T. butter
1 T. brown sugar
Browned ground sausage
A little diced onion (browned with sausage)
a little shredded cheese (optional)
Heat stuffed squash again for serving.
Eat by scooping squash and stuffing mixture out of shells. (They look pretty on individual plates and can be eaten out of the shell at the table.) The recipe book also suggests that they are good served with applesauce on the side.
April little things
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