Sausage Stuffed Acorn Squash

Many people have one or two favorite dishes from their past that take them back to pleasant times. This is one of mine. My mom would serve something similar to this once or twice a year. I loved it. My brothers didn't. Sometime after we were married, I mentioned something to my hubby about this favorite dish. He thought it sounded a little odd, (he was raised on meat and potatoes), but he is an adventurous eater so he was game to try it. Guess what? He loved it! Yay!! And now our little people do to! 

Sausage Stuffed Acorn Squash

1 large or 2 small acorn squash, halved and seeded.

4 sausage links or brats, unfrozen. 

1/8 tsp garlic salt (if you don't have garlic salt substitute garlic powder and salt)

2 Tbsp maple syrup, optional

Preheat oven to 350.

Pierce the squash halves with a sharp knife all over the inside. Try not to poke through the outer skin. Place in a glass baking dish. Sprinkle with garlic salt. 

Place the sausage links into the squash cavity. Cut the links in half to make them fit if need be. Drizzle maple syrup over. If it pools in the cavity, great!

Pour water into the dish (NOT over the squash!) to a depth of 1/4 inch. Cover and bake 1 hour or until squash is tender and sausage is done. To brown the sausage on top, remove the cover the last 10 minutes of baking time. 

Notes: we prefer a basic sausage. The flavored ones can taste a little odd, depending on the flavor. But do feel free to experiment with your favorite sausage as well! 

      To make the squash sit flat in the pan, cut a narrow slice off the bottom, like this:

I'd love to hear if you try it! What is your favorite comfort dish?