Tasty Tuesday: Stuffed Squash

Here's a great fall recipe courtesy of Steering Team member Pamela...

Butternut squash stuffed 

with sausage & apples

The ingredients

• 2 butternut squash
• vegetable oil
• 8 oz. sausage
• 1 large granny smith apple (peeled, cored, & cubed)
• 3 tablespoons butter (divided)
• 2 tablespoons brown sugar (divided)
• 1/4 teaspoon ground sage
• salt & pepper

The instructions

Preheat oven to 375. Oil a baking dish. Halve butternut squash lengthwise and remove seeds and strings from 2 butternut squash (for 4 people). Brush with vegetable oil. Cover with aluminum foil and bake until almost tender, 30 to 40 minutes. Usually takes me at least 40 min. sometimes longer, depending on size of squash. Cook 8 oz. (1 cup) sausage in skillet over medium heat until no longer pink. Without draining fat, add 1 large granny smith apple, peeled, cored, and cut into 1/4 inch cubes. Cook for several minutes until crisp-tender. Remove from 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 mixture, breaking up the squash as little as possible. Mix in 2 tablespoons butter, softened, 1 tablespoon brown sugar, 1/4 tsp ground sage and salt and pepper to taste. Pile the stuffing into the squash halves. Dot with: 1 tablespoon butter, cut into small pieces and 1 tablespoon brown sugar. Bake uncovered until piping hot and brown and crusty on top, 20 to 25 minutes. Let cool for several minutes before serving. 
Recipe from the Joy of Cooking, by Irma Rombauer.