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Hi,
This recipe arrived in my mailbox with all the fractions showing as "=BD" or
"=BC" and line endings showing as " =" or "=20" -  I converted the fractions
to numerals, using Notepad for editing. Hoping that the fractions come
through ok now.
Greetings from Australia.

-----Liz's Recipe starts here---
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situation.>>

Where I live in the mountains of Colorado, Fall is a time of year worth
celebrating!  This morning the leaves were turning gold and a herd of
elk were rutting in my yard.  Seeing those big bulls fighting over the
cows is an amazing sight.  October 4 is Elk Fest - you are all invited
to Estes for this great event!

Here is my favorite fall recipe.  It's easy, looks elegant and tastes
wonderful.

Stuffed Acorn Squash
2 acorn squash about 1-1/2 pounds each
1 lb bulk pork sausage
1/2 cup chopped onion
2 apples chopped
1/4 cup raisins
1/4 cup dried cranberries
1/4 teaspoon thyme
2 Tablespoons mesquite flour
1/2 cup chopped pecans
1/4 cup maple syrup

Cut the squash in half crosswise.  Cut bottoms so they will stand in the
pan.  Place each half, cut side down, cover with foil and bake at 350 deg.
until tender, 45 to 50 minutes.

In a skillet crumble and cook sausage until slightly pink.  Drain off
fat.  Add onion, apples, raisins, cranberries, mesquite, and thyme.
Cook until apples are tender, 10 to 15 minutes, stirring often.  Stir in
pecans.

Uncover and turn squash cut side up.  Fill each cavity of the sausage
mixture.  Drizzle with maple syrup and return to the oven.  Bake about
15 minutes, until brown on top.

Hope you enjoy this as much as my friends and I do.

Liz
---- End of recipe----

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