Stuffed Acorn Squash
3 acorn squash
⅓ cup molasses
1 tsp. salt
1 lb. pork sausage
1 tsp. sage bread crumbs
Wash squash and cut in halves, remove seeds. Put a tablespoon of molasses in each half, sprinkle with salt and a pinch of powdered sage (if the sausage does not contain sage). Fill the cavity with sausage and top with bread crumbs. Place the squash halves in a baking pan, add about an inch of water to the pan. Cover and bake in hot oven (400-f) for 40 minutes. Remove cover and brown.