Tuesday, July 14, 2009

Sausage Stuffed Acorn Squash

Today's recipe is...

Sausage Stuffed Acorn Squash

4 small acorn squash
1 tablespoon butter
1/4 cup bell pepper, diced
1 green onion, thinly sliced
1 pound bulk sausage
pepper to taste
salt to taste
1/2 cup maple syrup

Preheat oven to 400 degrees. Cut both ends off of the squash and then cut each into 2 "rounds" for a total of 8 slices. Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in a baking dish.

Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onion; sautÈ until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, pepper and salt. Divide mixture into 8 portions and mound mixture in center of squash rings. Brush sausage and squash with half of syrup. Bake 15 minutes. Brush with remaining syrup and bake until squash are tender and sausage is cooked through, about 25 minutes.

Makes 4 servings

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