Stuffed Acorn Squash

This here dish is a great meal all alone. It takes about fifteen minutes to prepare and another hour to bake. Fire yer oven up and warm it to about three Mississippi (400-425 deg F) whilst ye’re preparing the stuffed squash.

Ta’ feed two nermal people ye’re gonna’ need the followin’ ingredients. Fer real fat folks ya’ might wanna’ double the ingredients. However, in Grandpa’s experience, fat folks don’t like squash very much b’cuz the cholesterol and fat content is too low to keep drivin’ toward their inevitable heart disease.

1 acorn squash

1 apple (any variety)

1 whole lime

1 slice of sweet onion

3 tbsp grated parmesan

1 tsp ground cinnamon

2-3 ounces of Grandpa Wilbur’s Three Meat Maple Sausage

*** Tip ***

If yer grated parmesan is in a can with a shaker top on it then ya’ should tape a nickel to the can and throw it into the trash. That-a-way, if the trash man finds it, he’ll think that he got a tip and he’ll be five cents better off than you are. Next, go the supermarket and buy a wedge of real parmesan and a grater, if ya’ don’t have one already.

Cut yer squash in half from stem to tip. Spoon the seeds and strings out and thow ‘em away with the canned parmesan imitation. Y’a don’ need ta’ tape no nickels to the seeds though.

Sprinkle ground cinnamon lightly inside of each half of squash and set ‘em aside.

Core, peel and cut up the apple into about ¼ inch pieces and put ‘em into a mixin’ bowl.

Cut yer lime in half and juice it into the bowl with the apple. Stir to saturate apple pieces with lime juice.

Chop up the sweet onion slice and add to the apple-lime juice mixture.

Grate about three tablespoons off of yer parmesan wedge and add that to the apple, onion and lime juice.

Mix all of ingredients thoroughly and pack it into the squash halves up to about a ¼ inch from the edge.

Smoosh yer three meat maple sausage into two patties thet will fit into the squash on top of the stuffing.

Set stuffed halves into a non-stick baking pan or spray the pan with non-stick coating. Cover with foil to keep the sausage from burning.

By now yer oven should be at three Mississippi. Put the pan in an’ be sure to close the door so thet it will bake faster.

Set yer timer ta’ 50 minutes.

Ya’ can tell if a squash is cooked about the same way thet ya’ know if a baked tater is cooked. A toothpick will press easily into the flesh. Also, the squash will be difficult to pick up with tongs b’cuz it will be soft to the grip of the tongs.

Fer added touch ya’ can cover the top of the squash with grated or sliced cheese of yer choice. This is according to taste. Grandpa Wilbur and the Missus like ‘em jes’ fine without added cheese.

Bake fer ‘nuther ten minutes without the foil cover to melt added cheese. Bake longer if needed to finish cooking the squash.

Ya’ can slice yer squash into lengths fer eatin’ er ya’ can jes’ put the half into a bowl and spoon out the squash flesh, stuffin’ and sausage.

Some of Grandpa Wilbur’s recipes are variations of ideas put together from other recipes. This here stuffed squash is a Grandpa Wilbur Original right from scratch.