Iavarone Bros.

(Serves 4)

Although acorn squash can be enjoyed anytime of the year, there is something very special about serving it during the crisp days of autumn that makes you feel all warm inside. The aromas of nutmeg and cinnamon just say…it’s time for the holidays.

Ingredients for Squash:
 
2 large acorn squash    
2 large shallots     
Pinch of cinnamon             
Pinch of nutmeg
Pinch of All Spice     
2 oz apricot preserves
2 oz butter
1 oz honey
Pinch of brown sugar

Ingredients for Stuffing:
1 large onion     
2 carrots      
¼ lb celery            
1 lb applesauce
½ lb sweet sausage
½ lb butternut squash purée
24 oz chicken stock
 1 ½ lb cornbread stuffing

Method: Cut both of the acorn squash in half leaving the skin on - you will have 4 halves. Cut the shallots in half, placing 1 piece in each of the halves of the squash. Sprinkle some of the cinnamon, nutmeg, all spice brown sugar, honey and butter atop it as well. Roast in the oven for 30 min. at 350°

For the stuffing: cut the carrots, onions, celery, and sausage and sauté them in butter (sauté well). Add in the chicken stock, butternut purée and applesauce. When it comes to a boil, mix in the cornbread stuffing and remove it from heat. 

Place the some of the stuffing into each of the halved acorn squash and paint the top of the stuffing with the apricot preserve. Place in the oven for 10 min at 350°