Sausage-Stuffed Acorn Squash

2 small acorn squash, cut in half lengthwise, seeds and center fiber scooped out

2 tablespoons butter

1 red bell pepper, diced

1 large onion, diced

1 pound chicken sausage, diced

1 cup fresh white breadcrumbs

1/2 cup chicken or vegetable broth

1/2 teaspoon pepper

1/2 teaspoon salt

1/4 cup molasses or maple syrup

Heat oven to 375°F.  Melt 1 tablespoon butter and brush on insides of squash halves.  Place squash cut-sides-up on a baking sheet.  Cover the squash with foil and bake for 45 minutes. 

Meanwhile, melt remaining tablespoon butter in cast iron skillet over medium heat. Add bell pepper and onions; sauté until tender, about 5 minutes. Add sausage and cook until lightly browned. Mix in breadcrumbs, broth, pepper and salt.  Add additional seasoning to taste.

Remove squash halves from oven, and mound sausage mixture in center of each.  Brush sausage mixture and squash with molasses or maple syrup. Replace in oven and bake for 15 minutes, or until squash is cooked through.

Serves 4.

From Bon Appetit, with many changes