3 medium acorn squash
1/2 lb. lean ground pork
1/2 lb. breakfast sausage meat
1 teaspoon fresh sage leaves, finely minced
1 cup Pepperidge Farm herb seasoned stuffing cubes
1 cup chicken (or pork) broth
melted butter

If you can't get breakfast sausage meat, use sausages and remove casings. Combine with ground pork and minced sage. Stir in broth and stuffing cubes.

Wash and cut squash into halves; remove seeds. In a large pot, boil the squash partially, with the cut portion facing down in an inch of boiling water. Boil for 5 minutes, then remove and brush liberally with melted butter.

Fill the centers of the partially cooked squash with the stuffing mixture, dividing equally. Bake in a preheated 350°F oven for about an hour or until squash is tender. Brush occasionally during the baking with a little melted butter to keep squash moist.

Submitted by: CM