Stuffed and Baked Acorn Squash

This recipe has been adapted from several others and made my own. I claim it. It is one of my favorite things to eat in the fall...I literally cannot get enough...and I want to share it with the masses because I am feeling uncharacteristically generous today...

On a side note: This is NOT my hubbys favorite dish. He calls it "chick food". So that means more for me...and the kids...

On a sider note: This can be a side dish OR an entree...it depends on how you serve it. Tonight it was our entree, served with a spinach salad and a hearty shepherds bread. But I've served it both ways...

Stuffed and Baked Acorn Squash

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2 medium acorn squash, halved and seeded

4 large baking apples, peeled, cored, and diced (I use Granny Smiths)

1 ripe pear, peeled, cored, and diced

1 pound sausage (preferably Italian sweet or chorizo)

4 TBS dark brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

4 TBS butter

1/4 cup apple cider

1 TBS dark rum (optional)

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1. Preheat oven to 325. Butter a baking pan. Place acorn squash in baking dish CUT SIDE DOWN. Add 1/4 inch hot water to pan. Bake for 45 minutes.

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2. Meanwhile, brown and drain sausage. Set aside.

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3. In a large bowl, mix apples, pear, brown sugar, cinnamon, and nutmeg. In a large skillet, melt 4 TBS butter. Add apple mixture and cook until fruit is golden brown, about 5 minutes. Stir in cider and rum. Simmer, stirring often, until the fruit is tender, about 8 minutes. Add sausage and heat through, being careful not to overcook the sausage.

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4. Remove squash from oven; pour off water from pan and turn squash cut side up. Fill squash with apple/sausage mixture. Bake until squash is tender, about 15 minutes more.

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Viola!

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courtesy me!!!