Squas-age

Every fall and winter I make this at least half dozen times. It's so easy and so tasty.

1 acorn squash, halved and seeded
.75 - 1 lb pork sausage (I often use turkey sausage for less fat)
2 pats of butter (optional)
2 tbsp brown sugar (optional)

Slice the bottoms off each squash half, if desired, so they sit flat. Put a pat of butter and tbsp of brown sugar inside each squash half. Divide sausage between each half, pressing into the cavity of each squash half.

Place squash halves (sausage side up) in a 9 x 13 pan filled with about 1/2 inch of water. Bake at 350 for about 1.5 hours, more or less depending on your oven, until squash is squashable and sausage is cooked through.

It's beautiful, easy, and tasty.