I love the fall, it’s my favorite season. October brings beautiful weather, magnificent colors & the tastiest food. All seasons have their moments but for me fall is tops. Since pumpkins & other squash are everywhere this time of the year, I wanted use them in a way that represents the season. In this recipe I used sweet dumpling squash. They are similar to the acorn squash, they have fairly thin skin & have a sweet mellow taste. Their size makes them perfect for stuffing individual portions which are impressive on a plate.
First I baked the butternut squash & pureed it with apples, sage, shallots & a little brown sugar. After sauteing the sausage I mixed it in with the squash puree & stuffed the hollowed out sweet dumplings before baking them. The fact that these can be made ahead of time make it a perfect dish for a dinner party or a holiday table. They’re not only pretty they’re yummy!
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