Bavarian Style Baked Squash
Ready In: 40 mins
Serves: 4
Ingredients
- 2 small butternut squash or 2 small acorn squash
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dry mustard
- 1⁄8 teaspoon black pepper
- 1 cup breadcrumbs
- 1 cup sauerkraut, drained
Directions
- Cut squash in half lengthwise, remove seed. Cook, covered, in a small amount of boiling salt water in a large saucepan for 15 minutes or until tender. Drain.
- Scoop pulp from shells into a large bowl, leave a thin rim to hold shells in shape.
- Mash pulp with the butter, sugar, salt, mustard, and pepper. Stir in the crumbs and sauerkraut.
- Pile lightly into shells. Place into a baking pan. Bake at 400 for 20 minutes or until heated through.
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