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Print this Recipe    Winter Squash Bake

Winter Squash and Sausage Bake
(serves 4)

2 medium sized acorn squashes
1 medium onion
2 small or one large apple
sausages of your choice to match the weight of one of the sqashes
1 teaspoon butter
1 tablespoon olive oil
2-3 tablespoons maple-flavored pancake syrup
Dried or fresh sage to taste
Tabasco/hot sauce to taste (optional)
1/3 cup freshly grated parmesean or asagio cheese

Use a small knife to puncture squashes all over (so they will not
explode in the microwave). Cook at high for about 7 minutes, turn
squashes, cook squashes about 7 minutes more (depending on your
microwave's power.)

While squashes cook, slice onion into 1 inch cubes. Core and halve
apples, cut into 1/4 inch slices. Slice sausages into small
half-rounds.

Cook sausages in a pan at medium high until well browned. Remove
and drain sausages. Drain fat from pan.

In the same pan, heat butter with olive oil. Saute apples and
onions until somewhat softened and just beginning to brown.

When squashes are done, you can leave them to cool, or carefully
cut open, scoop out seeds. then scoop out pulp, in larger pieces
if possible.

Mix together in casserole: squash, apple, onion, sausage, syrup,
hot sauce and sage. Top with parmesean cheese and cook uncovered
in a 350 degree farenheit oven until cheese melts, about 20 minutes.

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