Baked Butternut Squash Stuffed With Sausage And Apples

* Exported from MasterCook *

Baked Butternut Squash Stuffed With Sausage And Apples

Recipe By : Joy of Cooking, copyright 1997
Serving Size : 4 Preparation Time :0:00
Categories : 30 % Cff Or Less

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1 Pound butternut squashes -- halved and seeded
1 Tablespoon vegetable oil
8 Ounces well-seasoned fresh bulk sausage
1 Large tart green apple -- peel, 1/4" cube cut
2 Tablespoons butter -- room temperature
1 Tablespoon packed dark brown sugar
1/4 Teaspoon ground sage
salt and pepper -- to taste
1 Tablespoon butter -- cut into bits
1 Tablespoon dark brown sugar

Serves 4

Position a rack in the center of the oven. Preheat the oven to 375 degrees F.
Lightly oil a baking dish large enough to hold the squash.
Halve squash lenghtwise and remove the seeds and strings. Arrange the squash c
ut side up in the baking dish and brush lightly with the oil. Cover with a lid
or aluminum foil and bake until almost tender, 30 to 40 minutes. Keep the ove
n on.

Meanwhile, crumble the sausage into a skillet and cook over medium heat until
no longer pink. Without draining off the fat, add the apple.
Cook, stirring, for several minutes, just until crisp-tender. Remove from the
heat. When the squash is cooked, let it cool slightly., then
scoop out most of the flesh, leaving 3/8-inch-thick shells. Lightly mix the sq
uash pulp into the sausage mixture, breaking up the squash as
little as possible. Mix in the butter, brown sugar, sage, salt, and pepper. P
ile the stuffing into the squash halves. Dot with bits of butter and brown sug
ar. Bake, uncovered, until piping hot and brown and crusty on top, 20 to 25 mi
nutes. Let cool for several minutes before
serving.



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