Acorn Squash with Sausage
There are many people who believe that
certain dishes should only be served in certain seasons. Acorn Squash is
definitely one of those dishes we all stereotype as needing to be eaten in the
fall or winter, but that’s not the case (especially because a cup of this
vegetable has a quarter of your daily fiber and 40% of your Vitamin A!)
The organic acorn squash and locally-raised
sausage arrived at my door through Backyard Produce- Tasty and Nutritious!
INGREDIENTS
1 Acorn squash
·
1 Tbsp Butter
·
2 Tbsp Brown Sugar
·
1/2 pound sausage
·
1 small onion, diced
·
Dash of Salt
Directions
Cut the acorn squash in half, lengthwise, from
stem to end. Use a spoon to scoop out the seeds and strings in the center of
each half.
Score the insides of each half several times
with a sharp knife.
Place
each half in a baking pan, cut side up.
Add
about a 1/4 inch of water to the bottom of the baking pan so that the skins
don't burn and the squash doesn't get dried out. (I used the Pampered Chef
ceramic slotted baking dish.)
Add 1/2
tablespoon of butter and 1 tablespoon of brown sugar to the cavity of each
half. Sprinkle with salt.
Bake in the oven for 45 minutes to 1 hour,
until the squash is mostly soft and the tops are browned. Spoon the sugar
and butter onto the squash periodically.
While acorn squash is in oven, cook sausage
and onion. (Feel free to take off the casing; I chose to leave mine when I
chopped it. Also, I used some onions I already cooked up. Make it your own!)
When squash is almost finished, remove from
oven. Spoon any buttery sugar sauce again, and then add the sausage
mixture into the cavity.
Bake
for 15 more minutes and let cool a little before serving. Scrumptious!
(Note:
if you need to make it kid friendly, scoop all the ingredients into a bowl,
slice up squash, and serve.)
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