Harvest Casserole
[size=-1]Makes 4 servings[/size]
[size=-1]Ingredients:[/size]
[size=-1]1 [/size][size=-1]pound maple-flavored or regular pork sausage[/size]
[size=-1]2 [/size][size=-1](2-pound) acorn squash[/size]
[size=-1]1 [/size][size=-1]cup cooked rice[/size]
[size=-1]1/2 [/size][size=-1]cup dried cranberries[/size]
[size=-1]1/2 [/size][size=-1]teaspoon salt[/size]
[size=-1]1/2 [/size][size=-1]teaspoon ground cinnamon[/size]
[size=-1]1/2 [/size][size=-1]teaspoon pepper[/size]
[size=-1]1 [/size][size=-1]can (10-3/4 ounces) chicken broth, divided[/size]
[size=-1]Directions:[/size]
[size=-1]1.[/size][size=-1]Preheat oven to 350°F. Grease 11X7-inch casserole.[/size]
[size=-1]2.[/size][size=-1]Crumble sausage into skillet; cook until brown. Remove from heat and drain off drippings.[/size]
[size=-1]3.[/size][size=-1]Meanwhile pierce both squash in several places using sharp knife. Microwave at HIGH (100%) 8 minutes, turning over halfway through cooking time. When cool enough to handle, cut off top and bottom 1/2 inch of both squash. Cut squash horizontally to yield two rings each, about 1-1/2 to 2 inches thick. Remove seeds and membrane. Place rings into prepared casserole.[/size]
[size=-1]4.[/size][size=-1]Add rice, cranberries, salt, cinnamon and pepper to sausage. Add 1/4 cup chicken broth to sausage to moisten. Spoon sausage mixture into squash rings. Pour remaining broth into casserole around rings.[/size]
[size=-1]5.[/size][size=-1]Cover dish with foil. Bake 15 minutes. Remove foil and bake another 5 to 10 minutes or until squash is tender.[/size]
[size=-1]Note : For a side-dish casserole eliminate pork sausage and double the rice.[/size]
[size=-1]Makes 4 servings[/size]
[size=-1]Ingredients:[/size]
[size=-1]1 [/size][size=-1]pound maple-flavored or regular pork sausage[/size]
[size=-1]2 [/size][size=-1](2-pound) acorn squash[/size]
[size=-1]1 [/size][size=-1]cup cooked rice[/size]
[size=-1]1/2 [/size][size=-1]cup dried cranberries[/size]
[size=-1]1/2 [/size][size=-1]teaspoon salt[/size]
[size=-1]1/2 [/size][size=-1]teaspoon ground cinnamon[/size]
[size=-1]1/2 [/size][size=-1]teaspoon pepper[/size]
[size=-1]1 [/size][size=-1]can (10-3/4 ounces) chicken broth, divided[/size]
[size=-1]Directions:[/size]
[size=-1]1.[/size][size=-1]Preheat oven to 350°F. Grease 11X7-inch casserole.[/size]
[size=-1]2.[/size][size=-1]Crumble sausage into skillet; cook until brown. Remove from heat and drain off drippings.[/size]
[size=-1]3.[/size][size=-1]Meanwhile pierce both squash in several places using sharp knife. Microwave at HIGH (100%) 8 minutes, turning over halfway through cooking time. When cool enough to handle, cut off top and bottom 1/2 inch of both squash. Cut squash horizontally to yield two rings each, about 1-1/2 to 2 inches thick. Remove seeds and membrane. Place rings into prepared casserole.[/size]
[size=-1]4.[/size][size=-1]Add rice, cranberries, salt, cinnamon and pepper to sausage. Add 1/4 cup chicken broth to sausage to moisten. Spoon sausage mixture into squash rings. Pour remaining broth into casserole around rings.[/size]
[size=-1]5.[/size][size=-1]Cover dish with foil. Bake 15 minutes. Remove foil and bake another 5 to 10 minutes or until squash is tender.[/size]
[size=-1]Note : For a side-dish casserole eliminate pork sausage and double the rice.[/size]
This looks absolutely wonderful!!!!!! As always - thanks for such a great recipe.
