Ingredients:
3 medium acorn squash
1/2 lb lean ground pork
1/2 lb breakfast sausage meat
1 teaspoon fresh sage leaves, finely minced
1 cup Pepperidge farm herb seasoned stuffing cubes
1 cup chicken (or pork) broth
melted butter
Making Your Next Favorite:
1. If you can't get breakfast sausage meat, you can use sausages with the casings removed. Combine with ground pork and minced sage. Stir in broth and stuffing cubes.
2. Wash and cut squash into halves; remove seeds. In a large pot, boil the squash partially, with the cut portion facing down in an inch of boiling water. Boil for 5 minutes, then remove and brush heavily with melted butter.
3. Fill the centers of the partially cooked squash with the stuffing mixture, dividing equally.
4. Bake in a preheated 350F oven for about an hour or until squash is tender. Brush occasionally during the baking with a little melted butter to keep squash moist.
