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Des Moines (Acorn) Squash Stuffed with Sour Cream and Sausage Recipe

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This recipe for Des Moines (Acorn) Squash Stuffed with Sour Cream and Sausage is from The Nicci Young 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 acorn squash (1 to 1 1/2 lbs. each)
3/4 lb. sausage links
1 1/2 T. butter or margarine
2 c. coarsely chopped mushrooms
2/3 c. chopped onion
1/2 c. sour cream
salt and pepper to taste
Directions:
Directions:
Preheat oven to 350º.

Cut the squash in half and remove the seeds. Place the halves, cut side down, in 1/2 inch of hot water in a shallow pan. Bake at 350º until the squash is soft--about 45 minutes.

White the squash is cooking, cook the sausage, cut it into 1/2-inch pieces, and set aside. Saute the mushrooms and onion in the butter until soft. Set aside.

When the squash is done, scoop it out of the skin, being careful not to damage it. Mix the pulp with the sour cream, sausage, mushrooms, onions, and any remaining butter. Add salt and pepper. Fill the skins with the mixture, place them in a shallow baking dish, and bake at 350º for 20 to 25 minutes. If necessary, brown the tops under the broiler.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The sausage is really important, so while you can probably scale back a little if you need, you don't want to scale back too much. We use the maple flavored links. We also bake them in ramekins and make the servings smaller so it will feed more.
From Wilson Farms Cookbook.

 

 

 

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