2 large acorn squash
1 tablespoon butter
1 tablespoon crushed garlic
1 pound sage or pork sausage
1/4 cup brown sugar
1/2 teaspoon hickory smoked salt

2/3 cup molasses

Preheat oven to 375°F. slice acorn squash in half .Scoop out seeds and fibers and discard. Arrange squash halves in single layer in 15x10x2-inch baking dish.

Melt butter,brown sugar, molasses, garlic and hickory smoked salt in saucepan over medium heat. Mound sausage in center of squash, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.)

Pour mixture over squash, cover lightly with foil. Bake 15-20 minutes, uncover and bake 10-20 minutes more, or until squash are tender and sausage is cooked through.