Monday, December 19, 2011
Page County Grown: Stuffed "Festival" Acorn Squash
I tried a stuffed squash recipe last year, just a savory sausage version, which came from the Simply in Season cookbook, Amazon link below, and again - another tip from Public House Produce. I wasn't too thrilled with those results so this time I decided to try the apple and sausage stuffed squash. I was probably a bit more careful with the cooking and preparation process this time too, and felt like I had good results: Mary said, "This is good enough for company."
Once this was cooked, I stuffed it into the squash and baked at 375 for 20 minutes. I should have covered the squash but forgot too - it was getting late. In any case, we enjoyed this very much...I will continue to tweak the recipe as I have two squashes left.