Stuffed Acorn Squash

From Jamie DeMent
  • 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
 
Preheat oven to 350 degrees.  Brown sausage, onion and minced garlic in skillet. Stir in broth, 1 cup of cheese and bread crumbs.
 

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.