1 medium acorn squash
1 Tbsp butter, melted
2 Tbsp brown sugar
3/4 tsp salt, divided
1/8 tsp pepper
1/2 lb ground beef
3 Tbsp chopped celery
3 Tbsp chopped onion
2 Tbsp all purpose flour
1/2 tsp rubbed sage
3/4 cup milk
1 cup salad croutons
1/4 cup shredded cheddar cheese
Cut squash in half; discard seeds. Place squash cut side down in an 11x8 baking pan; add 1/2" of hot water. Bake, uncovered, at 350 degrees for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, 1/4 tsp salt and pepper. Bake 30-40 minutes longer or until squash is tender.
Meanwhile, in a skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in croutons. Spoon into squash halves. Bake, uncovered, for 25 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
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