Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Acorn Squash And Sausage
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- #46719
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 medium-size acorn squash
1/2 teaspoon salt
water
2 pounds lean ground pork sausage
1/4 cup packed brown sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons packed brown sugar
1/4 cup melted butter
directions
Cut squash in half, then remove seeds, and sprinkle with salt. Place cut side down in shallow baking dish. Add 1/2 inch boiling water. Bake, uncovered, at 350 degrees F for 40 to 45 minutes. Drain.
Brown sausage and crumble into small pieces. Spoon 1 tablespoon brown sugar and 1 1/2 teaspoons butter in each squash cavity. Spoon sausage over sugar. Bake until squash is tender.
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nutrition data
604 calories, 40 grams fat, 36 grams carbohydrates, 27 grams protein per serving.
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