Harvest Casserole Makes 4 servings Ingredients:
1 pound maple-flavored or regular pork sausage
2 (2-pound) acorn squash
1 cup cooked rice
1/2 cup dried cranberries
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
1 can (10-3/4 ounces) chicken broth, divided Directions:
1.Preheat oven to 350°F. Grease 11X7-inch casserole.
2.Crumble sausage into skillet; cook until brown. Remove from heat and drain off drippings.
3.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.
4.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.
5.Cover dish with foil. Bake 15 minutes. Remove foil and bake another 5 to 10 minutes or until squash is tender.
Note : For a side-dish casserole eliminate pork sausage and double the rice.