Sausage-Stuffed Acorn Squash with Molasses Glaze

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Sausage-Stuffed Acorn Squash with Molasses Glaze

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    small acorn squash

  • 1

    T butter

  • ½

    C diced red bell pepper

  • 1

    large green onions, thinly sliced

  • 1

    lb bulk breakfast sausage

  • 1

    C Herb Seasoned Pepperidge Farm Stuffing

  • ½

    C canned beef broth

  • ½

    t pepper

  • ¼

    t salt

  • C milk flavored molasses

  • Preheat oven to 400

Directions

Cut two 3/4 inch thick slices from center of each acorn squash for a total of 8 slices. Scoop out seeds and fibers from center slices and discard. Arrange squash rings in a single layer in a 15" x 10" X 2" baking dish. Melt butter in a heavy medium nonstick skillet over medium heat. Add bell pepper and green onions. Saute until tender, about 3 minutes. Transfer to a large bowl; cool. Mix iin sausage, stuffing mix, broth, pepper and salt. Mound sauge mixture in center of squash rings, using about 1/3 for each. This can be prepared 1 day ahead. Cover and refrigerate. Brush sausage and squask with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage cooked through, about 25 minutes.


Nutrition

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