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servings
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Ingredients
- 4 small acorn squash
- 1 Tbsp Butter
- 1/2 cup red bell pepper diced
- 2 large green onions thinly sliced
- 1 lb breakfast sausage
- 1 cup breadcrumbs fresh-white
- 1/2 cup beef broth
- 1/2 tsp pepper
- 1/4 tsp Salt
- 2/3 cup molasses light
Ingredients
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Instructions
- Preheat oven to 400°F.
- Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use).
- Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish.
- Melt butter in heavy medium nonstick skillet over medium heat.
- Add bell pepper and green onions; sauté until tender, about 3 minutes.
- Transfer to large bowl; cool.
- Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Brush sausage and squash with half of molasses. Bake 15 minutes.
- Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes.