Cooking Made Easley

Stuffed Acorn Squash

Submitted & created by Kari Moorman, Easley Wine Steward

Ingredients:

Ground breakfast sausage – 1 pound

2 acorn squash

1 red onion

1/4 cup Easley Chambourcin

1 cup chopped pecans

Directions:
Preheat oven to 400 degrees Cut acorn squash in half and scoop out seeds. Put squash cut side down in pan with 1 inch of water. Bake for 40 minutes until tender. While the squash bakes, chop onions and sauté in pan over medium heat. Set onions aside. Brown the sausage in pan and add wine after cooking half the way through. After the wine has cooked down, add sautéd onions and pecans. Divide this mixture into fourths and add to the acorn squash halves.