STUFFED ACORN SQUASH with SWEET POTATO, POLENTA & SAUSAGE

2 acorn squash, halved and seeded
2 small sweet potatoes
1/2 lg. ground sweet Italian sausage
2 cups water
1 cup polenta (corn meal)
1 1/4 cups milk
2 Tbl. brown sugar
1/2 tsp. salt
2 Tbl. butter
4 tsp. maple syrup

1. Preheat oven to 350 degrees.
2. Place squash halves face down in a large glass baking dish with 1" of water in the bottom. Pierce potatoes in several places with fork and wrap in foil. Bake squash for 45 minutes and potatoes for 1 hour. Peel potatoes and mash with fork.
3. Meanwhile, cook sausage in a small cast-iron skillet; set aside.
4. In a large saucepan, bring water to a boil. Add polenta, whisking continuously. Cook for 5 minutes; reduce heat to low. Add milk; stir and cook for 5 minutes. Add potatoes, sausage, brown sugar, and salt to polenta; mix well.
5. Place squash halves in a 10" cast-iron skillet and add 1/2 Tbl. butter and 1 tsp. maple syrup to each one; spoon in polenta mixture and sprinkle cinnamon on top. Return to oven and bake for 15 minutes.
Makes 4 servings.
Yummy ... enjoy.
-mama Vinton