Sausage & Mushroom Stuffed Squash Sept/Oct 2017

Featured Recipes


Sausage & Mushroom Stuffed Squash

A great recipe for the ripe Autumn squash and a yummy Sunday comfort meal

3 medium acorn squash    1-1/2 cups water

1 lb. pork sausage roll    ½ lb. sliced baby Portobello mushrooms

1 large chopped onion    1 chopped celery rib

1 minced garlic clove    ½ cup Sauvignon Blanc wine

1 can cream of mushroom soup    1 cup salad croutons

½ cup milk    1/3 cup shredded parmesan cheese

1 cup shredded cheddar, divided

Cut squash in half; discard seeds. Place cut side down in an ungreased 15X10 inch baking pan. Cover and bake at 350 for 40-50 minutes until tender. Meanwhile, in a large skillet, cook the sausage, mushrooms, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add wine. Bring to a boil; cook until liquid is reduced by half. Stir in the soup, croutons, milk, parmesan, and ¾ cup cheddar. Drain water from squash, turn squash over; stuff with mushroom mixture. Sprinkle with the remaining cheddar cheese. Bake uncovered for 20-25 minutes. Makes 6 servings.




Brady’s Paloma

Try a different Tequila Quencher

1.5 ounces Tequila Blanco     .5 ounce lime juice

Grapefruit Soda    Optional: Salt and cayenne rim

Combine tequila and lime juice in a glass. (Salt rim optional). Throw in a pinch of salt. Top with Q’s Grapefruit Soda.  Garnish with a lime wedge. Enjoy!