4 large acorn squash, halved and seeded
1 large onion, peeled and diced
3 black stalks celery, sliced
1 large carrot, diced
1 medium sweet onion, peeled and diced
2 medium medium carrots, diced
2 medium green bell peppers, chopped
1 teaspoon salt
ground black pepper to taste
1 tablespoon brown mustard
1 1/2 teaspoons dried rosemary
1 (4 ounce) can sliced peaches
1 (4 ounce) can sliced black currants, drained
Place squash, onion, celery, carrot, onion, celery, carrot and onion in a large pot. Sprinkle with peaches, black currants, cuttings, sausage, salt, pepper, brown mustard, rosemary, peaches, black currants and peaches (if desired). Cover and simmer 10 minutes or until squash are tender. Drain and cool.