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Sweet and Sour Acorn Squash Recipe

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This recipe for Sweet and Sour Acorn Squash is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 large or 3 small acorn squash
1 lb tube of Bob Evans zesty hot Italian sausage
1 large onion, chopped
2 C water
3 T corn starch
1/2 C + 1 T brown sugar (packed)
1/2 C vinegar

Directions:
Directions:
Heat oven to 350º.
Cut acorn squash in half and clean out the seeds.
Place cut sides down in a large baking dish.
Add 1" water to pan.
Bake about 1 hour until tender. (Test with a fork)

While the squash is baking, brown the sausage and onion.
Drain any grease.
Dissolve the corn starch in one cup of water.
Pour into sausage and onion mixture, stirring.
Add the remaining water, brown sugar and vinegar.
Cook over medium heat, stirring until thick.
Adjust sweetness to taste by adding more sugar or vinegar.
Reduce heat, keeping warm until squash is ready.

When the squash is done, remove from pan and place each one cut side up on a serving platter or individual dinner plates.
Ladle a generous portion of the sausage mixture into the center of each squash and serve. (There should be enough to fill each half to the top.)

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This will make a squash lover out of even the most suspicious person! Well, I haven't tried it on anyone younger than 18, but even those confirmed squash haters seem to love this!

 

 

 

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