Type what you have

Ingredients

• ✓ maple-flavored breakfast sausage
• acorn squash
• brown sugar
• cinnamon
• salt
• black pepper
• butter
• wild rice
• cranberry
• chicken stock

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
3. 3 Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
4. 4 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
5. 5 Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

By CleopatrasCat

Ingredients

• ✓ maple-flavored breakfast sausage
• biscuit
• all-purpose flour
• evaporated milk
• milk
• salt
• black pepper
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange biscuits on a baking sheet spaced about 1 1/2 inches apart.
3. 3 Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice in half crosswise; keep warm.
4. 4 Meanwhile, crumble sausage into a large skillet over medium heat; cook, breaking sausage apart, until no longer pink, about 10 minutes. Sprinkle sausage and pan drippings with flour; cook and stir until sausage coated, about 1 more minute. Reduce heat to medium-low.
5. 5 Stir in evaporated milk, followed by milk until thoroughly combined; bring to a simmer, stirring constantly, until desired thickness, 3 to 5 minutes. Season with salt and black pepper; stir in butter until melted. Stir in more flour if gravy isn't thick enough.
6. 6 Serve biscuits, cut sides up, topped with sausage gravy.

By chrisser27