21 November 2009

sausage stuffed sweet dumpling squash

2 acorn squash
1lb pork sausage, sweet or hot
1 onion, chopped
1lb mushrooms, sliced
2 cups bread crumbs, optional
1/2 cup dried cranberries
salt and pepper to taste
2T maple syrup, optional
2T butter, cut into pieces, optional
crumbled goat cheese

preheat oven to 400 degrees. split squash through the stem and remove seeds and fibers. place the squash halves, cut side down, in roasting pan. add 1/2 inch of water and bake about 30 minutes or until squash is tender.

meanwhile, in a large skillet, brown the pork sausage and drain off about half the fat. add the onion and mushrooms and saute until soft. add the bread crumbs, if using, and cranberries. season to taste with salt and pepper.

when the squash are done, divide filling among the four. (you will have leftover stuffing mix.) drizzle the maple syrup on top of each squash and dot with butter if desired. return the stuffed squash to the oven and bake another 10 minutes, uncovered, to crisp the top. top with crumbled goat cheese, if desired.

give credit: dallas morning news

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