BAKED BUTTERNUT SQUASH STUFFED WITH SAUSAGE AND APPLES
4 servings
Preheat the oven to 375°F. Grease a baking dish large enough to hold the squash comfortably. Halve lengthwise and remove the seeds and strings from:
- 2 butternut squash (about 1 pound each)
Arrange cut side up in the baking dish and brush with:
- 1 tablespoon vegetable oil
Cover with a lid or foil and bake until almost tender, 30 to 40 minutes. Remove from the oven and let the squash cool slightly. Keep the oven on.
Prepare:
- ½ recipe Basic Bread Stuffing or Dressing, made with sausage and apples
When the squash has cooled, scoop out most of the flesh, leaving ⅜-inch-thick shells. Lightly mix the squash pulp into the stuffing mixture, breaking up the squash as little as possible.
Pile the stuffing into the squash halves. Dot each half with:
- 1 tablespoon butter, cut into small pieces
- 1 tablespoon dark brown sugar
Bake, uncovered, until piping hot and browned and crusty on top, 20 to 25 minutes. Let cool for several minutes before serving.