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Stuffed Acorn Squash
Ingredients:
3 acorn squash
1/3 c. molasses
1 tsp. salt
1 lb. pork sausage
1 tsp. sage
Bread crumbs
3 acorn squash
1/3 c. molasses
1 tsp. salt
1 lb. pork sausage
1 tsp. sage
Bread crumbs
Directions:
Wash squash and cut in half, remove seeds. Put 1 Tbs. of molasses in each half, sprinkle salt and a pinch of powdered sage. Fill the cavity with sausage and top with brerad crumbs. Place in a baking pan, add about an inch of water to the pan. Cover and bake at 400 for 40 minutes. Remove cover and brown.
Wash squash and cut in half, remove seeds. Put 1 Tbs. of molasses in each half, sprinkle salt and a pinch of powdered sage. Fill the cavity with sausage and top with brerad crumbs. Place in a baking pan, add about an inch of water to the pan. Cover and bake at 400 for 40 minutes. Remove cover and brown.
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