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butternut squash vegetable oil fresh bulk sausage apples butter pecans brown sugar ground sage salt butter brown sugar
Viewed: 64 - Published at: 2 years agoIngredients
- 2 (1 lb) butternut squash, halved and seeded
- 1 tablespoon vegetable oil
- 8 ounces fresh bulk sausage (I use Jimmy Dean's Maple)
- 2 apples, peeled and cubed into 1/4-inch cubes
- 2 tablespoons butter
- 1/2 cup chopped pecans
- 1 tablespoon brown sugar
- 1/4 teaspoon ground sage
- salt and pepper
- 1 tablespoon butter, cut into bits
- 1 tablespoon brown sugar
Method
- 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.
