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3 sweet dumpling, acorn or favorite small squash

  • 1 pound bulk pork sausage, sweet or hot
  • 1 medium onion, peeled, chopped
  • 1 pound mushrooms, sliced
  • 2 cups lightly seasoned croutons
  • 1  cup sweetened dried cranberries
  • Salt and pepper to taste
  • 2 tablespoons maple syrup, optional
  • 2 tablespoons butter, cut into pieces, optional

Preheat oven to 400 degrees. Split squash through the stem and remove seeds and fibers. Place the squash halves, cut side down, in roasting pan. Add 1/2 inch of water and bake about 40 minutes or until squash is tender.
Meanwhile, in a large skillet, brown the pork sausage and drain off about half the fat (nothing to drain if you use our sausage). Add the onion and mushrooms and sauté until soft. Add the bread cubes and cranberries. Season to taste with salt and pepper.
When the squash are done, divide filling among the six. If you want this entree to be easier to eat, scoop out all or most of the squash, mash or whip in a bowl with butter and return to shells, topping with filling.  If you have extra filling, you can put it in a side dish. Drizzle the maple syrup on top of each squash and dot with butter if desired. Return the stuffed squash to the oven and bake another 10 minutes, uncovered, to crisp the top.



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