SWEET DUMPLING SQUASH W/ SAUSAGE, BUTTERNUT & APPLES

SWEET DUMPLING SQUASH W/ SAUSAGE, BUTTERNUT & APPLES
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SWEET DUMPLING SQUASH STUFFED W/ SAUSAGE, BUTTERNUT, APPLE & SAGE
makes 6

  • 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.

SWEET DUMPLING SQUASH W/ SAUSAGE, BUTTERNUT & APPLES
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