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Baked Butternut Squash Stuffed With Sausage And Apples

A home-style Baked Butternut Squash Stuffed With Sausage And Apples made with Vegetable Oil, Butter Room Temperature, Dark Brown Sugar, and Butter Cut Into Bits. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Position a rack in the center of the oven. Preheat the oven to 375 degrees F.

2. 2

   Lightly oil a baking dish large enough to hold the squash.

3. 3

   Halve squash lenghtwise and remove the seeds and strings.

4. 4

   Arrange the squash c ut side up in the baking dish and brush lightly with the oil.

5. 5

   Cover with a lid or aluminum foil and bake until almost tender, 30 to 40 minutes.

6. 6

   Keep the ove n on.

7. 7

   Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink. Without draining off the fat, add the apple.

8. 8

   Cook, stirring, for several minutes, just until crisp-tender.

9. 9

   Remove from the heat.

10. 10

    When the squash is cooked, let it cool slightly., then scoop out most of the flesh, leaving 3/8-inch-thick shells.

11. 11

    Lightly mix the sq uash pulp into the sausage mixture, breaking up the squash as little as possible.

12. 12

    Mix in the butter, brown sugar, sage, salt, and pepper.

13. 13

    P ile the stuffing into the squash halves.

14. 14

    Dot with bits of butter and brown sug ar.

15. 15

    Bake, uncovered, until piping hot and brown and crusty on top, 20 to 25 mi nutes.

16. 16

    Let cool for several minutes before serving.