Baked Butternut Squash Stuffed With Apples And Sausage Recipes

Steps:

• Preheat oven to 375.
• Lightly oil baking dish.
• Half squash lengthwise and remove seeds.
• Arrange squash cut side up on the baking dish.
• Brush lightly with oil and cover with foil.
• Bake until almost tender, 30-40 minutes.
• Keep the oven on.
• Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink.
• Add apple.
• Cook, stirring until crisp-tender.
• Let cool slightly.
• Scoop out the squash, leaving 3/8 inch thick shells.
• Lightly mix the squash pulp into the sausage mixture breaking up squash as little as possible.
• Mix the butter, brown sugar, pecans, sage, salt and pepper.
• Pile the stuffing into the squash halves.
• Dot with bits of butter and brown sugar.
• Bake uncovered until piping hot and brown and crusty on top, 20-25 minutes.
• Let cool for several minutes before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
• Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
• Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
• Bake in the preheated oven for 25 minutes.

Steps:

• Slice open the squash, seed, then rub flesh with olive oil. Cover and bake at 375* for 30-40 min until tender. Remove and set aside until cool enough to handle. Don't turn off the oven.
• Meanwhile, dice the apple into ½ cubes and set aside in a bowl. Stir in juice of ½ lemon to prevent browning. Dice onion into ½ in pieces and add to the apple.
• Heat a skillet over medium heat, then crumble in the sausage. Saute until no longer pink, and some spots are crisping up. Without draining off the fat, add in the apple and onion mixture. Season with salt, pepper, sage and red pepper flakes. Cook stirring for several minutes until crisp tender. Remove from heat and return sausage mixture to bowl.
• Remove squash in big chunks, leaving ½ of flesh in shell. Stir squash, 2 T butter and honey into sausage mixture, then pile mixture back into squash halves. Dot squash with remaining T butter, then return to oven. Bake uncovered until piping hot and crisp on top, about 20-25 minutes.