Sausage-Stuffed Acorn Squash with Molasses Glaze

Sausage-Stuffed Acorn Squash with Molasses Glaze
Bon Appétit | November 1996

4 small acorn squash
1 tablespoon butter
1/2 cup diced red bell pepper
2 large green onions, thinly sliced
1 pound bulk breakfast sausage
1 cup fresh white breadcrumbs
1/2 cup canned beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
2/3 cup mild-flavored (light) molasses

Preheat oven to 400°F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish.

Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onions; sauté until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.)

Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes

Classic Gazpacho

Classic Gazpacho

3-4 large tomatoes, halved
1 slice country-style bread, crust removed, cut into 1/2-inch pieces (about 1/2 c)
1 red or green bell pepper, seeded, diced
1 cup chopped peeled cucumber (seeds removed)
1/4 cup chopped red onion
2 tsp Sherry wine vinegar (or red wine vinegar)
2 tsp cup extra-virgin olive oil
1 small garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 avacado- sliced

In a food processor, add all ingredients and process until smooth- adjust seasoning and serve with sliced avocado.

Balsamic Green Beans

Balsamic Green Beans

1/4 cup olive oil
1 pound fresh green beans
1 med red bell pepper, cut in fine julienne strips
1/2 c sliced shallots or sweet onion
2 tablespoons sliced garlic
1/2 tsp crushed chili pepper(opt)
1/4 cup balsamic vinegar
1/2 c bread crumbs

In a large sauté pan, over high heat add olive oil, add shallots and peppers. Cook 3-4 minutes until soft Add green beans, cook until slightly browned, about 5 minutes. Add garlic, cook 2 minutes. Add balsamic vinegar, and crushed pepper, and cook until reduced by half. Toss in bread crumbs, season with salt, pepper and serve warm.

Lettuce, Red Pepper and Fennel Salad

Lettuce, Red Pepper and Fennel Salad

1/4 cup balsamic vinegar or
3 tablespoons red wine vinegar
2 garlic cloves, pressed
1 teaspoon Dijon mustard
1/2 cup olive oil
8 cups bite-size pieces lettuce
1 small fennel bulb, trimmed, sliced
1 small red bell pepper, sliced
1/4 cup grated Parmesan cheese

Combine first 3 ingredients in small bowl. Gradually whisk in olive oil. Set dressing aside. Combine remaining ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper sand serve.