The gift of hospitality sometimes comes with food.
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.
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.
Press the sausage stuffing into the “well” of the squash. Pack it in!
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.