Roasted Butternut Squash Stuffed with Sausage and Apples

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Butternut squash is part of the winter squash family. It has a wonderful nutty and sweet flavor. Roasting butternut squash can really bring out this fantastic flavor even more. Butternut squash is very similar in flavor to pumpkin, which is why in Australia it is referred to as “Butternut Pumpkin”. It is no surprise how this squash is often substituted in recipes that call for pumpkin. Not only is this squash very tasty, but it also has a ton of health benefits. It is loaded with vitamin A and is a good source of fiber, magnesium and potassium. It is has no fat, cholesterol or sodium either.

The following recipe is one of my favorite ways to eat squash. This recipe will also make a wonderful Thanksgiving Day side dish that you can make ahead of time the day or night before.

Roasted Butternut Squash Stuffed with Sausage and Apples

Ingredients:

- 2 Butternut Squash, Halved Lengthwise (Seeds Removed)
- 1 Tablespoon Olive Oil
- 1 Pound of Sweet Italian Sausage Removed From Casing and Crumbled
- 2 Macintosh Apples Peeled, Cored and Chopped
- 1 Large Onion Chopped
- 1 Clove of Garlic Chopped
- 3 Tablespoons of Butter (2 Tablespoons Softened, 1 Tablespoon Cut Into Small Pieces)
- 2 Tablespoons of Packed Dark Brown Sugar
- 1/2 Teaspoon of Ground Dried Sage
- Salt and Freshly Ground Black Pepper to Taste

Directions

Step 1 - Preheat oven to 375 degrees F.

Step 2 - Lightly oil a large baking dish. Place butternut squash, cut side up, on baking dish. Brush the squash with olive oil. Cover with foil and roast until the squash is tender but still holds its form. Remove squash and set aside to cool, but keep the oven on.

Step 3 - In a medium sized skillet over medium heat, saute sausage. Drain all but 2 tablespoons of the fat. When sausage is no longer pink, add the apple, onions, garlic and cook, stirring until the apples are slightly tender but still have some crisp to them. Remove from heat.

Step 4 - Scoop out most of the flesh from the butternut squash leaving a 1/4 inch shell.

Step 5 - Gently stir the squash pulp into the sausage and apple mixture. Mix in 2 tablespoons of softened butter, 1 tablespoon of dark brown sugar, the sage, salt and pepper.

Step 6 - Stuff the squash halves with the sausage and apple mixture and dot the mixture with a tablespoon of brown sugar and the butter pieces. Bake in the oven, uncovered, until the top is brown and crusty, about 25 minutes. Let the stuffed squash cool for several minutes before serving.

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