Stuffed Acorn Squash

STUFFED ACORN SQUASH

• 3 acorn squash
• ⅓ cup molasses
• 1 tsp. salt
• 1 lb. Tennessee Pride Sage Pork sausage
• bread crumbs

Pre-heat oven to 400 degrees.  Wash squash and cut in halves, remove seeds. Put a tablespoon of molasses in each half.  Fill the cavity with sausage and top with bread crumbs. Place the squash halves in a baking pan, add about an inch of water to the pan. Cover and bake for 40 minutes. Remove cover and brown.

Simple Corn & Bean Salad

This simple salad is great to make ahead and have on hand in your fridge as a side to most any dinner.  Add your favorite beans - anything goes!  You can reduce the amount of sugar, but keep the ratio of oil to vinegar the same.

SIMPLE CORN & BEAN SALAD

1 can cut green beans, drained

1 can red kidney beans, drained & rinsed

1 can white shoe peg corn, drained

1 small red onion, sliced

1/4 cup sugar  

1/4 cup apple cider vinegar

1/4 cup canola oil

1/4 teaspoon black pepper

In large bowl, mix sugar with vinegar & oil until dissolved.  Add beans, corn, onion and pepper.  Mix until well coated.  Refrigerate at least 3 hours before serving.