Fall is upon us (officially today!) and squash is in season. For the past few weeks we have been receiving generous portions of squash in our CSA basket. So Wes and I have been trolling recipes and experimenting. We made this one last night and it was TASTY!
Sausage Stuffed Butternut Squash
courtesy of Cooks.com
1 butternut squash (cut in half)
1/2 lb. Sweet Italian Sausage
3 slices of bread, cubed
1 egg, well beaten
1 small onion
1/8 to 1/4 cup parsley.
Place squash cut side down in greased shallow baking dish. Bake at 350 for 40-60 minutes until squash is tender.
Meanwhile, remove sausage from casing and fry until brown and crumbly. Add onion and garclic and saute until onions are soft. Stir in egg, parsley and bread. Remove from heat.
Scoop seeds from squash. Remove squash meat and add to sausage mixture.
Spoon mixture back into shell. Return to oven and bake another 15 minutes until top is golden brown.
P.S. In full disclosure, I sidelined myself last night early in the game with the knife, so Wes did the actual cooking. DELISH!