SWEET DUMPLING SQUASH STUFFED W/ SAUSAGE, BUTTERNUT, APPLE & SAGE
- 6 sweet dumpling squashes or mini pumpkins, washed, tops cut off & hollowed out
- 1/2 lb. hot Italian sausage or chorizo (sweet sausage can be used)
- 1 (2 1/2 lb.) butternut squash, cut in half & seeds removed
- 2 Tbsp. butter
- 1 apple, peeled, cored & diced
- 2 shallots, diced
- 3 sage leaves, chopped
- 1 Tbsp. brown sugar
- 3/4 tsp. salt
- 1/8 tsp. black pepper
Preheat oven 425F degrees
Place butternut squash in a baking dish cut side down. Bake for about 25 min or until pierced easily. Cool slightly. Peel the skin off of the butternut & put the squash in a food processor with salt, pepper & brown sugar.
Put 1 Tbsp. of butter in a hot pan. Add apples, shallots & sage. Cook until veggies are soft about 10 min. Add to the butternut in the food processor. Puree until smooth.
Take sausage out of it’s casing & cook in the same pan you softened the apples in. Break the sausage up into bite size pieces with the fork. When cooked place in a bowl with the butternut mixture. Give it a stir to incorporate.
Take each sweet dumpling squash or what you decide to stuff & sprinkle the inside with salt. Fill each sweet squash with butternut puree. Cover with the tops of the cut off stems.
Bake for 30-45 mins. or until the squash are easily pierced with a fork.