Wednesday, January 2, 2013

Sausage Stuffed Squash

Sausage Stuffed Squash

1 butternut squash
Olive Oil
Salt
1 pound sausage (breakfast, pork, or Italian) You can even de-case brats to use.
1 small Granny Smith apple, peeled and diced
1/3 - 1/2 cup diced onion
1 Tablespoon orange juice
1 Tablespoon maple syrup

Cut squash in 1/2 removing seeds.  Core out the neck by scoring and using a spoon to remove to a cutting board to dice.  You will use this in the stuffing. Place large halves on a baking sheet, drizzle with olive oil and sprinkle with a little salt. Bake at 350 degrees for 25-30 minutes or until soft.  
You are only going to reheat so be sure squash is as soft as you like.
Meanwhile, in a small saucepan, drizzle olive oil, add in onions, apple, diced squash, orange juice, and syrup. Cook until soft.
Add in sausage and cook thoroughly. Be sure to break apart the meat. Drain or pat off the oil if necessary.
 "Stuff" into squash halves.  I sprinkled Parmesan on the one on the left.  They enjoyed them both ways. Return to oven and bake for another 5 to 10 minutes or until heated through. Careful not to burn your sausage. 

The little one enjoyed it enough to ask for it as leftovers to eat in her lunch she takes to school.

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