Familiar ingredients make this dish comforting for me. The cheddar cheese is the same kind my family has used for years to make grilled cheese sandwiches. And the croutons remind me of Thanksgiving dinners. —Eliane Oneyear, River Forest, Illinois
- 3 medium acorn squash
- 1-1/2 cups water
- 1 pound bulk pork sausage
- 1/2 pound sliced baby portobello mushrooms
- 1 large onion, chopped
- 1 celery rib, chopped
- 1 garlic clove, minced
- 1/2 cup white wine or beef broth
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup salad croutons
- 1/2 cup 2% milk
- 1/3 cup shredded Parmesan cheese
- 1 cup (4 ounces) sharp shredded cheddar cheese, divided
- Cut squash in half; discard seeds. Place cut side down in an ungreased 15-in. x 10-in. x 1-in. baking pan. Add water. Cover and bake at 350° for 40-50 minutes or until tender.
- Meanwhile, in a large skillet, cook the sausage, mushrooms, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add wine. Bring to a boil; cook until liquid is reduced by half. Stir in the soup, croutons, milk, Parmesan and 3/4 cup cheddar cheese.
- Drain water from squash. Turn squash over; stuff with sausage mixture. Sprinkle with remaining cheddar cheese. Bake, uncovered, for 20-25 minutes or until heated through. Yield: 6 servings.
Originally published as Sausage & Mushroom Stuffed Squash in Simple & Delicious October/November 2011, p57
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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