| 1 | Cut acorn squash in half; discard seeds. |
| 2 | Cut each squash hakf into six pieces; cut onion into ?imch slices. |
| 3 | Preheat oven to 350°F. |
| 4 | Sprinkle pork chops with salt. |
| 5 | In a 12 inch skillet, over high heat, in hot salad oil, cook pork chops until well browned on both sides. |
| 6 | Remove chops to a plate. |
| 7 | In drippings remaining in skillet, over high heat, cook onion until golden brown and tender. |
| 8 | Add 1 ?cups water, stirring to loosen brown bits from bottom of the skillet. |
| 9 | Remove skillet from heat. |
| 10 | Stir in syrup and sauerkraut. |
| 11 | Spoon kraut mixture into a 9 x 13 baking dish. |
| 12 | With a knife score each knackwurst 3 or 4 times. |
| 13 | Tuck knackwurst, pork chops and squash into sauerkraut in baking dish. |
| 14 | Cover with foil and bake. |
| 15 | Cook till meat and sqaush are tender. |
| 16 | Baste with juices from baking dish. |
| 17 | Bake at 350 deg f. for 1 hour and 15 to 20 minutes |
