Stuffed II

This post is dedicated to Sarah, who will get much enjoyment out of the title, and to Erin, who continues to not only eat my concoctions, but then feeds them to people she knows, too.

I can't let pumpkins get all the attention.  Not when there's small, delicious acorn squash!


I mean, these guys are a bit hard to handle.

Besides too cute to eat.










I'm not sure where I got this recipe from originally, probably Allrecipes.com, but it's over a year old for me, and I now make it from my head, so I'm claiming it.

Here's what you need:
An acorn squash
a few tablespoons of brown sugar
1/3 cup bread crumbs
1/4 cup grated parmesan cheese
1 carrot, diced
1 celery stick, diced
1 small apple, diced
1 tablespoon diced onion
1 egg
1 link of sausage (I used Bilinski's chicken sausages)

First, set your oven to HOT.  (i.e. 450-500 degrees)

Carefully cut your acorn squash in half, put it open-side down on a greased pan and bake for about 15 minutes until it's starting to get soft (see if you can squish it a little with your tongs).  Save those seeds! You can roast them just like pumpkin ones, yumm.

While it's roasting, chop up your veggies...














...and mix them in a bowl with the bread crumbs, brown sugar, and parmesan cheese.  Break in the egg to stick it all together. Cook/warm up your sausage, chop it up in little bits, and stir that in too.

Your stuffing will look kinda like this:

Not quite delicious yet... but it will be, trust me.

Take out your squash, turn it over, and..... stuff!!  You'll probably have a little extra stuffing, which you can just pile in the pan to cook up by itself... you'll probably want it.  I also threw in a little extra brown sugar and a spoonful of butter at the bottom of the squash, you know, for good measure.

Bake for about another 20 minutes until the egg in the stuffing is cooked through and it looks all brown and roasty on top.  Then serve those cute little squash bowls to your guests!  They'll love 'em!

Squash-alicious

Thanksgiving Countdown: 20 days