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.
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!