RECIPES

Print 
Musselmans
Acorn Squash Sausage Bake


Fall squash are stuffed with sausage, onion, raisins and crumbs to make a savory dish.

Ingredients

24 servings
12 small acorn squash
2 Tbsp. butter or vegetable oil
2 cups chopped sweet onion
6 lb. ground sweet pork sausage
3 qt. (about 96 oz.) MUSSELMAN’S Apple Sauce
3 cups plain fresh bread crumbs
1 cup dry seedless raisins
1 cup brown sugar
6 large eggs

Method

1
Cut each squash in half lengthwise. Remove and discard seeds. Place squash halves, cut side down, onto greased sheet pans. Bake in 350°F oven for 30 minutes. Remove from heat and cool.
2
In large skillet heat oil; add onion and sauté 3 minutes. Add sausage and cook until no longer pink. Remove from heat and stir in apple sauce, crumbs, raisins, sugar and eggs; mix well.
3
Place squash halves, cut-side-up, into shallow, full-size steamtable pans. Scoop a scant 1/2-cup portion of sausage-apple sauce mixture into each squash cavity. Cover each steamtable pan and bake in 350°F oven for 20-30 minutes. Remove covers and continue baking uncovered for an additional 15 minutes, until squash are tender and filling is cooked through and slightly browned. Serve each one with a drizzle of maple syrup, if desired.

You May Also Like