TEENY MCMUNN: MY RECIPE BOX

It was almost exactly a year ago I shared this recipe so if it sounds like a repeat, it is. It is a good recipe for this time of year because squash and apples are fall items so I thought I'd repeat it.

INGREDIENTS:

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 lb. pork sausage (regular seasoning) salt and pepper

½ c. onion 1 egg beaten

1 celery rib, finely chopped 2 Tbsp. fresh parsley, chopped

DIRECTIONS:

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 used Panko for the fine breadcrumbs, but I remember it made it a little dry. I think if you used an instant box of stuffing, and added the other vegetables sautéed along with the cooked drained sausage, it would work fine. In the last copy I noted that the cook time on the squash seemed too long. I've always cooked them at 350 degrees and check at 45 minutes.

ENJOY