This Little Piggy Went Sailing (Pork Sausage in an Acorn boat)

"Flavorful. attractive dish that is not too hard on the pocket-book. Make it as hot or as mild as you like. You can make this in advance and bake longer in the final step"
 
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Ready In:
1hr 30mins
Ingredients:
13
Serves:
4
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ingredients

  • 1 lb pork sausage link, removed from casings
  • 2 pumpkin, cut in half & seeded (Acorn Squash)
  • 1 small zucchini, diced
  • 1 (7 ounce) can sweet kernel corn
  • 1 medium red pepper, chopped
  • 12 cup onion, chopped
  • 12 cup mushroom, chopped
  • 3 tablespoons hot sauce (more or less it's up to you)
  • 2 cloves garlic, minced (optional)
  • salt & pepper
  • 1 cup cheddar cheese, grated
  • 1 cup fresh whole wheat bread crumbs or 1 cup white breadcrumb
  • 2 tablespoons butter, melted
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directions

  • Place cleaned Acorn squash cut side down in a baking dish and add 1/2" water, cover with foil, bake in 375f oven until tender (apprx 45 min) or use your Micro wave for this step Remove from oven and pour out any remaining water.
  • Turn cut side up (if necessary cut a thin slice off the bottom so they will sit firmly up right.) Meanwhile remove casings from sausages and pan fry, stir to remove any lumps (8 minutes), remove grease.
  • Add onions, garlic and mushrooms, stir and cook 5 minutes over medium heat.
  • Add pepper, corn & Zucchini stir& cook 5 minutes.
  • Sprinkle on the hotsauce, salt& pepper.
  • Divide the filling between the 4 squash halves, Mound the filling in the center hollow.
  • Mix melted butter with the bread crumbs.
  • Top with 1/4 cup of cheese and the crumbs on last.
  • Bake in350f oven until the crumbs are golden, the cheese is melted and they are heated through apprx 15-minutes.

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Reviews

  1. Excellent recipe!!I say that even though my DH is not fond of squash! He even scraped what he could off the skin and enjoyed every mouthfull. I cut the reciepe in half, one acorn squash, cut in half, filled with all that delicious stuff. I didn't change anything, even used all the hot sauce except, I couldn't believe it, but I was out of bread crumbs but did have some wheat germ, so I used it and it was wonderfull!! Gave it kind of a nutty flavour. This was a great combination of flavours, they seem to complement each other, and the cheese and crumb/butter topping is real heaven. We will definately make this one again!!
     
  2. This recipe has an excellent presentation. It looks as if the cook had spent hours in the kitchen. The taste, however, was not as flavorful as expected. If I make this again, I would sprinkle the squash halves with butter, salt and pepper before mounding the filling. The steps were easy to follow, however, the instruction failed to mention when to add sweet corn, therefore I used common sense to add the corn in the group the ingredient were listed. Overall, it was a good recipe, I would make it again with some modifications. I had 3 guests for lunch, therefore all were asked to rate this recipe. The result was the average of our 4 votes.
     
  3. Sensational! Dh and I agree, this is the best squash and stuffing we've ever had. He thinks the stuffing would also be great inside an omlette or used as a kind of hash with fried eggs. It's just packed with colors, textures and tastes. YUM!!
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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