Acorn squash stuffed with sausage and apple

3 acorn squash, halved and seeded
1 tablespoon butter, melted
1/4 teaspoon garlic salt
1/4 teaspoon ground sage
1 lb pork sausage (regular seasoning)
1/2 cup onion, finely chopped
1 celery rib, finely chopped
4 oz. mushrooms, chopped
2 apples, cored and chopped (macintosh)
2 cloves garlic, minced
1 cup fine breadcrumbs (optional)
1/2 teaspoon sage
1 tsp. each salt and freshly ground black pepper, or to taste
1 egg, beaten
2 tablespoons fresh parsley, chopped, plus more for garnish
1 tablespoon freshly grated Parmesan cheese (optional)


1. Combine the melted butter, garlic salt and 1/4 tsp. sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
2. Bake cut side up, at 400 degrees F for 1 hour, until squash is tender but still holds its shape.
3. Meanwhile make stuffing: Fry pork sausage until light brown. Remove the pork with a strainer to a large bowl and leave drippings in the pan. Add onion, celery and mushroom to the pan; saute 4 minutes. Stir in apple and minced garlic and saute 2 more minutes.
4. Take the pan off of the heat and add the pork back in (with the breadcrumbs if desired).
5. Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
6. Stir in the egg and parsley.
7. Fill the squash halves with stuffing - they should be slightly mounded.
8. Return to oven and bake for 20 more minutes, until the egg is set.
9. Garnish as desired with parsley and shredded Parmesan cheese.

The recipe called for two acorn squash but I had so much stuffing I could have filled three. I also made this without breadcrumbs and it held together fine. I sliced a little bit off of the bottoms of the squash, so they would sit without wobbling in the pan, but it burned the bottoms a little bit. It was more work than I am used to, but it was SO delicious.

Carribean Black Beans with Mango Salsa

This was delicious! And I found some great shortcuts for making it. Try Costco's Mango Peach Salsa instead of making it from scratch--any sweet salsa would probably be great. Then, I didn't end up putting it in the oven, just cooked the ingredients thoroughly on the stove and put them altogether. It turned out great and the kids loved it! (I didn't give them any salsa, mind you.) (p22 in my cookbook)

Ingredients:
2 cups chicken broth (or vegetable broth)
1 cup uncooked Basmati rice
2 Tablespoons olive oil, divided
1/2 pound chorizo sausage (kielbasa in pic)
2 cloves garlic, minced
1 cup chopped red bell pepper (not in pic)
3 cups canned black beans, rinsed & drained
1/2 cup chopped fresh cilantro (not in pic)

Salsa:

2 small mangoes
1 cup chopped red onion
2 Tablespoons honey
2 Tablespoons white wine vinegar
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground red pepper

1. Place broth in medium saucepan. Bring to a boil over high heat; stir in rice. Reduce heat to low; simmer, covered, 20 minutes or until liquid is absorbed and rice is tender.
2. Heat 1 tablespoon oil in large skillet over medium heat. Add sausage; cook, turning occasionally, 8 to 10 minutes until browned and no longer pink in center. Remove from skillet and let cool. Cut into 1/2 inch slices; set aside. Drain fat from skillet.
3. Preheat oven to 350˚. Grease 1 1/2 quart casserole dish. Add remaining tablespoon oil to skillet; heat on medium-high, add garlic and cook for 1 minute. Add bell pepper; cook and stir for 5 minutes. Remove from heat. Stir in beans, sausage, rice and cilantro. Spoon sausage mixture into casserole dish, cover and bake for 30 minutes.
5. Chop mangoes to measure 3 cups. Combine with remaining ingredients in large bowl. Mix thoroughly.
6. Spoon sausage mixture onto plates. Serve with mango salsa.
Makes 4 servings