This dish is so insanely easy it is not funny. Take one acorn squash cut in half and scoop the seeds out. Place cut side down on a cookie sheet. I use silpats so that they don’t stick to the cookie sheet. Place in oven at 375 degrees until soft. I squeeze the outside of the squash and it if gives easily then you know it is done.

In the meantime cook up a pound of sausage, whatever is your favorite brand. I like my sausage on the crispy side so that is how I cook mine. Also at this time I melt a tsp of butter and add bread crumbs.  When I was in Leland, MI. this weekend I stopped by Carlson Fish Shop and picked up some Stonehouse Fishtown Crumbs this is my favorite but you can use homemade bread crumbs or panko too.

This is how cool Leland is. Such a beautiful place.

When the squash is done take it out and flip them over and rub a pat of butter over the whole top and inside until the butter is melted. I then sprinkle with salt and pepper to your liking. Then sprinkle brown sugar over everywhere the butter is. Jon and I like it with more brown sugar so I add a generous portion.  Fill the scooped out section with the sausage and add more brown sugar. Top with a little bit more butter.  Then add the bread crumb mixture over the butter and put back into the oven for about 5 to 10 minutes more. Just enough to melt the butter and brown the breadcrumbs. Take out and enjoy!

Ingredients

1 acorn squash

1 pound of sausage ( you will not use the whole pound but you can use the leftovers for breakfast)

salt and pepper

brown sugar

butter

Breadcrumbs