I always make pork and sauerkraut on New Year's Day, but I forget to make it the rest of the year. I love it so much, as does the wife, so I need to make it more often. Last night, we had kielbasa and kraut, with baked acorn squash on the side. A simple and scrumptious fall meal!
For the main attraction, I cut a couple links of kielbasa on the diagonal so I had thick, chunky slices. I coated a big skillet with cooking spray and browned the sausage pieces. Then, I stirred in a large can of well-drained sauerkraut and cooked it to heat it through and get the kraut a bit browned, as well.
The acorn squash, the orange variety, I sliced in half and scooped out the seeds and stringy part. Then, I mixed a couple tablespoons of room temperature butter, a couple tablespoons of maple syrup, a couple tablespoons of brown sugar (I favor the dark kind for most things), and a little salt and pepper. I filled the squash cavities with the mixture and rubbed it along the cut edges, too. Then, I popped it in a pre-heated oven, on a baking sheet covered with foil, and roasted it for about an hour. Jeannene's half got the bulk of the sweet, buttery filling---mine was still really deeeeeee-lish! It really doesn't need much at all to make it wonderful!