Nothing says fall like squash. There is butternut, acorn, spaghetti, etc and I love them all. Plus they are so simple to cook. Most squash can be split in half and placed flesh down in a pan with water and steamed to perfection within one hour. That’s what a call hands off cooking! Acorn squash was my least favorite as a kid because it’s not as sweet as it’s cousin butternut, but I have learned to loved it when mixed with sweet meat (or spicy meat with a drizzle of maple syrup). I hope you love this meal as much as I do.

Stuffed Acorn Squash
serves 4
2 acorn squashes
1 lb turkey or chicken sausage (spicy or mild)
maple syrup
Preheat oven to 350 degrees F. Cut acorn squashes in half and scoop out seeds. Fill a large baking dish with about 1 in of water. Place the squash (cut side down) into the baking dish. Place in oven and cook for 45min-1 hr or until fully cooked. (Squash is fully cooked when a butter knife slides easily into the flesh.)
Meanwhile crumble sausage in a large frying pan and cook until lightly browned.
When squash is cooked carefully turn over so the cavity is exposed (squash will be very hot and there will be steam trapped in the cavity) and scoop sausage into the hole. Drizzle maple syrup over meat and squash and serve.

Source: A Putzing in the Pantry original