"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Stuffed Acorn Squash Recipe

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This recipe for Baked Stuffed Acorn Squash, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gen
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 medium acorn squash ( about 2 1/4 lb.)
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. ground nutmeg
1 lb. ground sausage, cooked
1 c. soft bread crumbs
1/2 c. diced onions

Directions:
Directions:
Wash squash, cut in half length-wise and remove seeds and fibers. Place in a large shallow baking dish, cut side down. Pour in 1/4" boiling water. bake at 425 about 30 minutes. Remove from oven. Turn squash cut side up. Sprinkle squash with a mixture of salt, pepper & nutmeg. Mix remaining ingredients together and spoon into cavities of squash. Pour out any liquid left in pan, place squash back in baking pan, and pour into pan 1/4" boiling water. Reduce oven temperature to 350 and bake 35 minutes or until squash is tender.

Number Of Servings:
Number Of Servings:
6

 

 

 

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