SAUSAGE STUFFED ACORN SQUASH WITH MOLASSES GLAZE

SAUSAGE STUFFED ACORN SQUASH WITH MOLASSES GLAZE image

Categories Pork Side

Yield 8 servings

Number Of Ingredients 10

4 small acorn squash
1 T butter
½ c diced red bell pepper
2 green onions, sliced thinly
1 pound bulk sausage (like Bob Evans)
1 c fresh white breadcrumbs
½ beef broth
½ t pepper
¼ t salt
2/3 c molasses

Steps:

Preheat oven to 400. Cut two ¾" thick slices from center of each acorn squash for total of 8 slices (reserve ends for another use). Scoop out seeds and fibers and discard. Arrange squash rings in single layer on cookie sheet. Melt butter in heavy non stick skillet over medium heat. Add bell pepper and onions; sauté until tender, about 3 minutes. Transfer to large bowl and cool. Mix in sausage, breadcrumbs, browth, pepper and salt. Mound sausage mixture in center of each squash rings, using about 1/3 cup per ring. (Can be prepared 1 day ahead; cover and refrigerate.) Brush sausage and squash with molasses. Bake 15 minutes. Brush again and back until tender and cooked through, about 25 minutes more.