Day 344–Stuffed Butternut Squash

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It doesn’t look all that spectacular, but this dish is flexible, easy, inexpensive and full of fall goodness!

I love winter squash and for me, stuffed squash is a great way to turn one or two squash into a family meal. Stuffed squash is one of those crazy, flexible meals that can vary depending on what you happen to have handy. For me, that’s some awesome Mae Farm sausage, onions, leftover sage, breadcrumbs and cheese. You could add sun dried tomatoes, mushrooms, peppers, kale–the possibilities are endless! Here is the process: roast, saute, scoop, fill and bake.

Stuffed Butternut Squash

1butternut squash
1/2 lb. sausage
1 yellow onion
2 carrots
1/2 c. dried breadcrumbs
4 fresh sage leaves, chopped fine
Salt and pepper to taste
1/2 c. freshly grated parmesan cheese

1. Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper.
2. Cut squash in half lengthwise and remove seeds. Put squash cut side down on the baking sheet and bake for 45 to 60 minutes or until squash is soft, but not mushy.
3. Remove casing from sausage and cut into bite sized pieces. Brown in a saute pan over medium heat until all pink is gone.
4. Peel and dice the onion and carrots.
5. Remove sausage from pan and cook onion and carrots in pan drippings (add olive oil, if needed). Cook about 4 minutes or until onion is soft and translucent.
6. Add sage and bread crumbs. Season to taste with salt and pepper. Add sausage back to pan.
Keep warm until squash is done.
7. Remove squash from oven and, using a towel to protect your hand, hold each half and scoop flesh out of skin and into the saute pan. Take care to leave the skin intact!
8. Mix the squash into the stuffing and combine. Fill each squash half with stuffing, mounding over the top. Top with parmesan cheese.
9. Put squash back in the oven for 20 minutes or until stuffing is hot and cheese is melty. Serve immediately.

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