We began the evening with Mango Martinis (basically a lemon drop with a float of mango nectar)
Acorn Squash with Sausage-Cornbread Stuffing:
(Tweaked from the original recipe from: Better Homes and Gardens Our Best Holiday Menus 2007)
To serve 4:
Two acorn squash cut in half and scopped out
1 mini-loaf of cornbread (make from a mix, or buy some cornbread)
2 chichen-apple sausages removed from casing
1/2 red onion, chopped
1 stalk celery, chopped
1/4 c. chopped dried apricots
4 fresh sage leaves, chopped
1/3 c. chicken broth
1 T. butter, melted
1. Make or buy cornbread. I bought a mini-loaf from Bristol Farms.
2. Spray a baking pan with cooking spray. Cut acorn squash, scoop out seeds, season with salt and pepper, and bake (flat sides down) at 350 for 30 min.
3. In a skillet, cook sausage, onion, and celery until sausage is browned. Drain off fat. Stir in sage and dried apricots. Cube the cornbread, and toss with sausage mixture.
Drizzle with chicken broth and melted butter.
4. Fill squash centers with stuffing. Cover and bake later, or bake now at 350 for 30 min. If you make and stuff squash ahead, cover with plastic wrap and keep in fridge, but take out 30 min. before final baking, so squash is at room temp.