- 3 medium acorn squash
- 1 lb pork sausage with extra sage
- 3 cloves minced garlic
- 1 small diced onion
- 2 cups grated asiago cheese
- 1 cup bread crumbs
- 1 cup broth (chicken or pork)
- 1 stick unsalted melted butter
Cut squash into halves and remove seeds. Boil the squash, cut portion facing down in an inch of boiling water for 5 minutes. Remove and brush inside with melted butter.
Fill the centers of the partially cooked squash with the stuffing mixture. Cover and bake for about an hour — until squash is fork-tender. While baking, brush with butter occasionally to keep squash moist. Remove lid and add rest of grated cheese to the tops of squash for the last 5 minutes of baking for a crusty cheesy top! Let rest on counter for a few minutes before serving.