SAUSAGE-STUFFED ACORN SQUASH WITH MOLASSES GLAZE
The German settlers in Philadelphia were known for their sausage-making talents. In this side dish, sausage teams up with molasses and squash, two classic Colonial ingredients. Be sure to select squash that are no bigger than four inches in diameter so that they will fit in a single layer in the baking dish.
4 small acorn squash
1 tablespoon butter
1/2 cup diced red bell pepper
2 large green onions, thinly sliced
1 pound bulk breakfast sausage
1 cup fresh white breadcrumbs
1/2 cup canned beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
2/3 cup mild-flavored (light) molasses
Preheat oven to 400 F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish.
Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onions; saut until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.)
Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes. Serves 8.
Bon App tit
November 1996
The German settlers in Philadelphia were known for their sausage-making talents. In this side dish, sausage teams up with molasses and squash, two classic Colonial ingredients. Be sure to select squash that are no bigger than four inches in diameter so that they will fit in a single layer in the baking dish.
4 small acorn squash
1 tablespoon butter
1/2 cup diced red bell pepper
2 large green onions, thinly sliced
1 pound bulk breakfast sausage
1 cup fresh white breadcrumbs
1/2 cup canned beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
2/3 cup mild-flavored (light) molasses
Preheat oven to 400 F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish.
Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onions; saut until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.)
Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes. Serves 8.
Bon App tit
November 1996
MsgID: 214785
Shared by: Jackie/MA
In reply to: ISO: Baked Butternut Squash with sausage and ...
Board: Holiday Cooking and Baking at Recipelink.com
Shared by: Jackie/MA
In reply to: ISO: Baked Butternut Squash with sausage and ...
Board: Holiday Cooking and Baking at Recipelink.com
- Read Replies (5)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Baked Butternut Squash with sausage and apples |
Melanie Aro, Columbus, Ohio | |
2 | ISO: Melanie re: baked squash with sausage |
Jackie/MA | |
3 | Thank You: baked butternut squash with apples and sausage |
Melanie Aro, Columbus, Ohio | |
4 | Recipe: Baked Spiced Butternut Squash with Apples and Maple Syrup for Melanie |
Jackie/MA | |
5 | Recipe: Baked Butternut Squash Stuffed with Sausage and Apples for Melanie |
Jackie/MA | |
6 | Recipe: Sausage Stuffed Acorn Squash with Molasses Glaze for Melanie |
Jackie/MA |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Coal Miner's Daughter Butcher Holler Ham Hocks and Collards
- Pork, Apple, and Spinach Stir-Fry
- Crockpot Pork Ribs (using hoisin sauce, ginger, honey, and orange)
- Barbecued Ham Steak (Heinz Ketchup recipe, 1990's)
- Pork Chip Hill (using apple, baked, vintage Redbook magazine recipe)
- Longganisa (Filipino-style sausages) for April
- Southwest Chorizo (makes 3 pounds or 60 patties)
- Simple Pork Secret - Too simple maybe
- Sweet-Sour Barbecued Ribs
- Patio Chops and Beans (1950's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute