Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb ACORN SQUASH 2 tb SALAD OIL
1 ea LARGE ONION 3/4 c MAPLE SYRUP
4 ea PORK LOIN BLADE, CHOPS, RIB 32 oz SAUERKRAUT, DRAINED
1/2 ts SALT 16 oz KNACWURST

1. CUT ACORN SQUASH IN HALF; DISCARD SEEDS. CUT EACH SQUASH HAKF INTO
SIX PIECES; CUT ONION INTO 1/2 IMCH SLICES.
2. PREHEAT OVEN TO 350 F. SPRINKLE PORK CHOPS WITH SALT. IN A 12 INCH
SKILLET, OVER HIGH HEAT, IN HOT SALAD OIL, COOK PORK CHOPS UNTIL WELL
BROWNED ON BOTH SIDES. REMOVE CHOPS TO A PLATE.
3. IN DRIPPINGS REMAINING IN SKILLET, OVER HIGH HEAT, COOK ONION UNTIL
GOLDEN BROWN AND TENDER. ADD 1 1/4 CUPS WATER, STIRRING TO LOOSEN
BROWN BITS FROM BOTTOM OF THE SKILLET. REMOVE SKILLET FROM HEAT. STIR IN
SYRUP AND SAUERKRAUT. SPOON KRAUT MIXTURE INTO A 9 X 13 BAKING DISH.
WITH A KNIFE SCORE EACH KNACKWURST 3 OR 4 TIMES. TUCK KNACKWURST, PORK
CHOPS AND SQUASH INTO SAUERKRAUT IN BAKING DISH. COVER WITH FOIL AND BAKE.
COOK TILL MEAT AND SQAUSH ARE TENDER. BASTE WITH JUICES FROM BAKING DISH.
BAKE AT 350 DEG F. FOR 1 HOUR AND 15 TO 20 MINUTES.

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