Recipe: Baked Butternut Squash Stuffed with Sausage and Apples for Melanie

I sure hope that this helps Melanie :-)!!

Baked Butternut Squash Stuffed With Sausage And Apples
Source: Joy of Cooking, copyright 1997
Servings: 4

2 butternut squashes (1 pound each) 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

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 cut 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 oven 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 squash pulp into the sausage mixture, breaking up the squash as
little as possible.

Mix in the butter, brown sugar, 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 to 25 minutes. Let cool for several minutes before serving.