My parents were going out of town recently, so they gave me these wonderful butternut squash from their garden because they did not want them to go bad while they were gone. Not too long ago, I stuffed butternut squash with a sweet filling, and I knew this time I wanted to do a savory filling. I also recently had a delicious pasta dish at an Italian restaurant that had butternut squash and Italian sausage in it, so I decided to go with those flavors and came up with these sausage stuffed butternut squash and am so glad I did because they were just yummy!
Sausage Stuffed Butternut Squash
Prep
Cook
Total
Yield 6
Ingredients
- 4 small butternut squash
- 1 lb. mild Italian sausage
- 1 tsp. rubbed sage
- 1 cup soft bread crumbs
- 2 cups Monterey Jack cheese, shredded
- 1 cup Parmesan cheese, shredded
Instructions
- Preheat oven to 350 degrees.
- Cut squash in half length-wise and scrape out seeds.
- Lay cut side down in a baking dish and add about a half inch of water to the dish.
- Bake until tender. The time on this varies greatly depending on the size of your squash, but will probably take around 45 minutes.
- Scrape squash flesh out of the shell being careful not to cut through the skin.
- Chop squash into small pieces.
- In a large skillet, brown sausage and drain.
- Return the sausage to the skillet and stir in sausage, bread crumbs, and Monterey Jack.
- Stuff mixture back into 6 of the squash halves (You need the extra squash for the filling only.)
- Top with Parmesan and bake until heated through and cheese on top is melted (20-30 minutes).
Courses Entree
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This sounds sooo good!! We don’t care for sage, so I’ll leave that out and I’ll *have* to add an onion… my husband doesn’t believe it’s dinner if the dish doesn’t include onions – lol
Thanks!!
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Lol, on the onions. I am just the opposite. I am sure lots of my recipes would be better with onions to onion lovers, but I really don’t care for them and they make my stomach hurt often for several days, so I avoid them as much as possible.