Autumn Casserole

• 1 lb. sausage--cooked and drained
• 3-4 apples--sliced and chopped into fine pieces
• 1/2 red onion
  
• 1 acorn squash--halved
• 1 box Stove Top stuffing (I made my own- see below)

Place the two pieces of squash face down on a cookie sheet and bake at 350 for 45 minutes or until tender. Scoop out the insides and add butter, salt and brown sugar to taste, and mix well. Mix together sausage, apple, onion, and squash and empty the mixture into a casserole dish. Layer the stuffing on top. Bake at 350 for 30 minutes or until the stuffing is browning.

Um what could I possibly love more than apples, onions and squash- together?! This dish just screams scarecrows and spiderweds to me. I love the herb-y stuffing with the sweet apples and rich squash. It's just a jumble of really great flavors and it makes me feel like I'm sitting in a giant pile of leaves while I'm eating. Perfect.

Cornbread Stuffing

• 1 (16 ounce) package dry corn bread mix
• 2 tablespoons butter
• 1/2 cup chopped celery
• 1 small onion
• 2 eggs, beaten
• 2 cups chicken stock
• 2 tablespoons dried sage
• salt and pepper to taste

Prepare the dry corn bread mix according to package directions. Cool and crumble.

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
2. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
3. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
4. Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.