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  Acorn Squash with Savory Stuffing



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2 acorn squash
2 Tablespoons olive oil
1 small onion, diced
1 apple, cored and diced
1 stalk celery, sliced
fresh or dried thyme, marjoram or sage to taste
4 soy sausages, cooked
2 Tablespoons raisins or dried cranberries
1 cup torn bread pieces
1/2 cup apple juice (more if the bread is dry)
olive oil to drizzle

Preheat oven to 350 degrees. Halve and clean squash. Bake squash 45 minutes.
Heat oil in skillet. Sauté onions until soft. Stir in apple, celery, sausages and herb.
Sauté 5 minutes. Combine cooked mixture with raisins, bread and apple juice, stuff into
baked squash halves and drizzle with olive oil.
Bake 20 minutes, until filling is hot.
Serve immediately. Refrigerate leftovers.

Copyright © 2010 Stefanie Samara Hamblen