1 acorn squash
butter
12 oz. bulk pork sausage
Salt
Pepper

Cut squash in half; remove seeds. Place cut side down in baking pan. Bake at 375 degrees for 20-25 minutes. While squash is baking, in small skillet cook pork sausage until no longer pink; drain. Turn squash cut side up, brush with butter. Season with salt and pepper. Fill squash with pork sausage. Bake 20-30 minutes more or until squash is tender and sausage is brown. Makes 2 servings.