Recipe: Sausage-Stuffed Butternut Squash

SAUSAGE-STUFFED BUTTERNUT SQUASH

3 butternut squash, cut in halves
1 lb. Italian sweet sausage
1 large onion, chopped
1 clove garlic, chopped
8 slices bread, cut into 1/2-inch cubes
1/2 cup chopped fresh parsley
2 eggs, beaten

Place squash cut side down in greased shallow baking pan. Bake in 350 degree F oven 40 minutes until squash is easily pierced.

Fry sausage removed from casings until brown and crumbly. Add onion and garlic and saute until onions are soft. Stir in bread, parsley and eggs. Remove from heat.

Turn squash cut side up and scoop out seeds. With a fork mash squash in the skin. Spoon sausage mixture over squash.

Bake another 15 minutes or until top is golden brown.

Makes 6 servings
Source: Robyn Walton, 1995