Holy Spoons

The gift of hospitality sometimes comes with food.

Baked Squash

It’s a fall tradition: acorn squash baked with a sage sausage stuffing. Bearded Brewer and I love it. Our daughters consider it to be fairly toxic. Whatever. They are away at school. 🙂

Wash and split the acorn squash in half. Spoon out the seeds. Slice off a small piece from the bottom so that it sits flat in the pan.

20131022-224147.jpg

Cut up stale bread into cubes. Any kind works – today’s was stale whole wheat bread! I’ve used garlic bread, bagels or pitas. Toss bread crumbs with garlic, sage, salt and pepper. Add a little melted butter and stir. Work in the butter so that the spices are mixed through it. Let stand.

Sauté sage sausage until browned. Let drain. Add to bread crumbs and mix well. Bread should be soggy because it will crisp up when you bake it.

20131022-225316.jpg

Press the sausage stuffing into the “well” of the squash. Pack it in!

20131022-225759.jpg

Cover top of the squash with foil. Put into a pan and add about 1/2 inch of water.

Bake at 350 for about 45 minutes.

Advertisements

About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved, and grateful.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on October 22, 2013 by in Uncategorized.
%d bloggers like this: