2 med. acorn squash, cut in half
1 lb. pork sausage meat
1-2 tbsp. dry bread crumbs
1/2 c. diced apple
1/4 c. butter, melted
1/2 c. cooking wine (red)

Cook sausage until done and crumble. Drain. Mix in bread crumbs, 1/4 cup cooking wine and apple; set aside.

Brush edges of acorn with mixture of butter and rest of wine. Spoon the rest into insides of squash. Fill squash with mixture. Place in shallow baking dish. Pour a little water in dish around squash. Cover with foil. Bake at 375 degrees for 45 to 60 minutes.