Yield: 4 servings
This pork-based dish is not a traditional casserole, but it's one that presents so beautifully you'll want to serve it at a dinner party -- and how many inexpensive casseroles can you say that about?
Within the usual casserole dish, this one bakes and serves in acorn-squash bowls. It's perfect for a light meal or as one of several dishes at an autumn-time gathering. You probably have about five of the eight required ingredients sitting in your kitchen right now, so you don't need to buy much to get it done.
- 1 pound maple-flavored or regular pork sausage
- 2 acorn squash (about 2 pounds each)
- 1 cup cooked rice
- 1/2 cup dried cranberries
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1 can (10-3/4 ounces) condensed chicken broth, divided
- Preheat oven to 350 degrees Fahrenheit. Grease 11-by-7-inch casserole; set aside.
- Crumble sausage into skillet; cook and stir over medium-high heat until brown. Remove from heat and drain off drippings.
- Meanwhile, pierce both squash in several places using sharp knife. Microwave on HIGH 8 minutes, turning over halfway through cooking time.
- When cool enough to handle, cut 1/2 inch off top and bottom of each squash. Cut each squash horizontally. Remove seeds and membrane. Place rings into prepared casserole.
- Add rice, cranberries, salt, cinnamon and pepper to sausage. Add 1/4 cup chicken broth to sausage to moisten. Spoon sausage mixture into squash rings. Pour remaining broth into casserole around rings.
- Cover dish with foil. Bake 15 minutes. Remove foil and bake another 5 to 10 minutes or until squash is tender.
Next, a great vegetarian option ...