TEENY MCMUNN: MY RECIPE BOX

True confession. I had this other recipe for this week, but I copied only enough for me to go off of and I didn't want to chance sharing it. My plan is to alternate weeks with dessert, bread, entrée, and vegetable. This is vegetable week and I wanted something with apple. I came across a yummy looking fruit salad, but its fall and I've moved onto warmer dishes. This does have apples and vegetables in it so it's close enough for me and it's very close to the recipe I was going to share.

2 acorn squash-halved and seeded 4 oz mushrooms, chopped

1 TBSP butter, melted 2 apples, cored and chopped

¼ tsp garlic salt 1 c. fine breadcrumbs

¼ tsp sage ½ tsp sage

1# pork sausage (regular seasoning) salt and pepper

½ c. onion 1 egg beaten

1 celery rib, finely chopped 2 TBSP fresh parsley, chopped

Combine the melted butter, garlic salt, and ¼ tsp sage. Brush over cut side and cavity of squash. Salt and pepper to taste. Bake in large roasting pan, cut side up, at 400 degrees for 1 hour, or until squash is tender yet still holds its shape.

Meanwhile, make the stuffing. Fry pork sausage until light brown. Remove and drain well, leaving a few tablespoons of drippings in pan. Add onion, celery, and mushrooms, sauté for 4 minutes. Stir in apple and sauté for 2 more minutes.

Combine sausage, vegetables, apple, and breadcrumbs in a large bowl. Taste and season with sage, salt and pepper to taste. Stir in egg and parsley.

Fill the squash halves with stuffing, return to oven for 20 more minutes, until egg is set. Garnish with parsley and shredded romano cheese.

MY NOTES: I will try not to get "snarky", but when I copy recipes, I leave out the obvious, like sauté' for 4 minutes, then 2 more minutes. I would never time that, or measure the onions and mushrooms (seriously, 4 ounces??) and who wouldn't drain the sausage? We have Panko crumbs so I would use them for the bread crumbs. I would never copy "apples, cored and chopped" because that's obvious. See?, Then when I dig the recipe out of the box, I have questions. I think I will make this soon, but I won't be measuring the onion or mushrooms or timing my sauté. I'm sure substituting turkey sausage would be fine. And I will be checking the squash after 45 minutes, which should be plenty.

Enjoy!