Acorn Squash Sausage Bake
#88196 - 12 small Renzi Acorn Squash (NYS)
#29047 - 2 tbsp Unsalted Butter
#88153 - 2 cups Onions, chopped
#14180 - 6# Ground Sweet Sausage
#75064 - 96 oz Musselman Applesauce
#73231 - 1 cup Raisins
#11183 - 1 cup Brown Sugar
#28006 - 6 Large Eggs
#28301 - Moon Valley Pure Maple Syrup to taste
- Cut each squash in half lengthwise. Remove and discard the seeds. Place squash halves, cut side down onto greased sheet pans. Bake in 350 degree oven for 30 minutes. Remove from heat and cool.
- Heat oil in a large skillet; add onion and sauté 3 minutes. Add sausage and cook until no longer pink. Remove from heat and stir in apple sauce, crumbs, raisins, sugar and eggs. Mix well.
- Place squash halves cut side up into shallow, full size steam table pans. Scoop a scant ½ cup portion of sausage-apple mixture into each squash cavity. Cover each steamtable pan and bake for 20-30 minutes. Remove covers and continue baking uncovered for an additional 15 minutes, until squash are tender and filling is cooked through and slightly browned. Serve each one with a drizzle of maple syrup, if desired.
Recipe sourced from Knouse Foodservice