Description: Stuffed squash is the perfect fall dish: hearty, flavorful, and warm. Plus, the variations are endless, so you can use whatever rice or veggies you have on hand to fill it up. Hint: dried cranberries add a tart flavor we love.
Date Added:
December 13, 2009
Season:
Thanksgiving
Category:
Vegetables
Prep. Method:
Bake
Calories:
537
Dish Type:
Vegetable
Serves:
4
Cuisine:
American
Prep. Time:
30 mins
Submitted By:
Melissa
Ingredients:
STUFFED ACORN SQUASH
3 medium acorn squash
1/2 lb lean ground pork
1/2 lb breakfast sausage meat
1 teaspoon fresh sage leaves, finely minced
1 cup pepperidge farm herb seasoned stuffing cubes
1 cup chicken (or pork) broth
melted butter
Directions:
If you can't get breakfast sausage meat, use sausages and remove casings. Combine with ground pork and minced sage. Stir in broth and stuffing cubes.
Wash and cut squash into halves; remove seeds. In a large pot, boil the squash partially, with the cut portion facing down in an inch of boiling water. Boil for 5 minutes, then remove and brush liberally with melted butter.
Fill the centers of the partially cooked squash with the stuffing mixture, dividing equally. Bake in a preheated 350F oven for about an hour or until squash is tender. Brush occasionally during the baking with a little melted butter to keep squash moist.
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