Ingredients

• 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

Instructions

1. 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.
2. 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.)
3. 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.