Lynn demonstrates how to make a delicious stuffed acorn squash that can be served as a main dish or as a side dish. This uses seasonal ingredients that are easy to find this time of year. This recipe was given to me by my daughter, Jennifer. It can either be a main dish for 4 or if using as a side dish will serve approximately 8.
Cut each squash in half crosswise; scoop out seeds. Cut a thin slice off the bottom of each half so it can stand upright. Place each half, cavity side down in a 9x13" baking dish and cover pan tightly with foil Bake in a 350° preheated oven until tender when pierced, 45-50 minutes.
Meanwhile, in a nonstick frying pan over medium-high heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes. Drain off and discard fat, if needed. Add onion, apples, raisins, cranberries, and thyme; stir often until apples are tender when pierced, 8-10 minutes. Stir in pecans.
Uncover squash and turn halves upright; fill equally with sausage mixture. Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.
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Lynn's Recipes: December 2012