Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

November 20, 2011

Buttercup Squash with Sausage and Apple Stuffing

My favorite part of this recipe is that I can cook both the vegetable and the dressing in one dish!

Buttercup Squash with Sausage and Apple Stuffing

2 buttercup squash
1 lb bulk breakfast sausage
1 bunch green onions, chopped
1 green apple, cored and chopped finely
3 tablespoons butter.
1 lb french bread, cubed
2 cups chicken broth
1 egg
1/2 lb sharp cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper

Brown the sausage.  Add onion and apple and continue cooking over medium heat for about five minutes.  Add butter and bread and sauté until the butter is melted.  Whisk together broth and egg, add in salt, pepper, and cheese.  Pour egg mixture into skillet and mix well.  Stuff 1/2 of mixture into cleaned squash shells.  Place squash in 9x13 pan, cover the bottom with water (about 1/2 cup for me).  Bake at 400F for 45 minutes or until a fork can be easily inserted in the skin of the squash.  If the stuffing begins to burn, tent the stuffing with a small piece of foil. Put the rest of the stuffing into a small greased pan. Cook until browned.  I make this for those who like extra dressing with their meal.

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