Monday 11 April 2011

Stuffed Acorn Squash

* 3 acorn squash
* ⅓ cup molasses
* 1 tsp. salt
* 1 lb. pork sausage
* 1 tsp. sage
* bread crumbs

Wash squash and cut in halves, remove seeds. Put a tablespoon of molasses in each half, sprinkle with salt and a pinch of powdered sage (if the sausage does not contain sage). Fill the cavity with sausage and top with bread crumbs. Place the squash halves in a baking pan, add about an inch of water to the pan. Cover and bake in hot oven (400-f) for 40 minutes. Remove cover and brown.

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