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Baked Squash With Sausage
 
 

3 acorn squash  1 teaspoon salt  Dash of pepper  2 tablespoons brown sugar  1 pound sausage, formed into 6 cakes ½ cup pineapple chunks or tidbits Halve the squash, remove seeds and add salt, pepper and brown sugar. Bake in medium (350° F.) oven for 30 minutes. Fry sausage cakes to half-done stage to fry out some of the fat. Place 2 tablespoons cubed pineapple and a sausage cake in each squash half. Return squash to oven and continue baking for 20 minutes or until squash is tender and sausage is well done.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.