Italian Sausage Stuffed Butternut Squash
This is an oldie but goodie in fact my Mom used to make this for us as a perfect fall recipe. So well over 40 years ago this recipe was published in the newspaper according to her note -- I am guessing the Boston Globe.
3 small butternut squash -- halved lengthwise
1 pound Italian sweet sausage I USUALLY DO 1/2 HOT & 1/2 SWEET
1 large onion -- chopped
1 clove garlic -- chopped
8 slices bread -- 1/2 inch cubes
2 eggs -- beaten
Remove seeds from squash. Place squash cut-side down in greased baking pan. Bake 50 minutes at 350 degrees, until easily pierced with fork.
Meanwhile, remove sausage from casing and fry. Add onion and garlic. Saute until onions are soft.
Add bread, some chopped parsley if desired, and eggs.
Spoon stuffing into squash. Bake another 15 minutes, until top is golden. Make 6 servings as main dish.
3 small butternut squash -- halved lengthwise
1 pound Italian sweet sausage I USUALLY DO 1/2 HOT & 1/2 SWEET
1 large onion -- chopped
1 clove garlic -- chopped
8 slices bread -- 1/2 inch cubes
2 eggs -- beaten
Remove seeds from squash. Place squash cut-side down in greased baking pan. Bake 50 minutes at 350 degrees, until easily pierced with fork.
Meanwhile, remove sausage from casing and fry. Add onion and garlic. Saute until onions are soft.
Add bread, some chopped parsley if desired, and eggs.
Spoon stuffing into squash. Bake another 15 minutes, until top is golden. Make 6 servings as main dish.
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