Wednesday, December 5, 2012

Sausage and Cranberry Stuffed Squash

So, here it is, my confession: when I can't wrap my brain around more cerebral topics, I post recipes. (Or confessional pictures. Or both.)

Anyway, this is a really great seasonal recipe (cranberries, yum). And not a bad way to introduce yourself to acorn squash if you've never eaten it before.


2 med acorn squash
1 lb of sausage
1 large onion
2 cups of soft breadcrumbs
2 eggs
2-3 cups of dried cranberries

Step 1. 
Pre-heat the oven to 350. Wash and then cut each squash in half.
You'll need a very sharp knife and some decent arm strength (because the squash will get stuck on the knife).

Try not to cut yourself....

Step 2. 
Gut the squash halves. 
Use a spoon or ice cream scoop to pull out the seeds and stringy innards. 

Step 3.
Place the squash halves meat side down in a pan or on a tray. (I spray the pan with a no-stick spray before use.)

Cook the squash for about 40 minutes or until tender. (By tender, I mean when it's easy to poke a fork through the green flesh. Once they're tender, remove them from the oven and set them aside. Leave the oven on.)

Step 4.
As the squash is cooking, chop your onion and get your other ingredients ready.

Step 5.
Crumble your sausage, along with your onions, in a skillet. Cook until the sausage is done.

Remove from heat. Add the breadcrumbs, cranberries and eggs and stir until the eggs are well distributed.

Step 6.
(I hope you've been keeping an eye on your cooking squash.)

Spoon the sausage mixture into each cooked squash half and then pop back in the oven for about 20 minutes/until the sausage and breadcrumbs are lightly browned.

(To get a more thorough incorporation of sausage mixture and squash, scoop out the squash insides with a fork and combine them with the squash mix after it's been removed from the heat.)

Step 7.

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