Stuffed Delicata Squash
Prep Time: 15 minutes
Total Time:1 hour, 5 minutes
Servings: 4
Baking squash is a cozy fall treat for this delious dinner. Yum!
Total Time:1 hour, 5 minutes
Servings: 4
Baking squash is a cozy fall treat for this delious dinner. Yum!
Ingredients:
2½ CUPS ¼" Soudough bread, cubed
2 medium delicata squash
olive oil
salt and pepper
6 Ozs. Italian sausage
(use mild, sweet or hot, your choice)
2 Tbs butter
½ onion, diced
2 ribs celery, diced
4 Ozs. cremini mushrooms, sliced
1 tsp thyme
½ tsp rubbed sage
1 CUP chicken stock
1 egg, beaten
1 Tbs parsley, chopped
2½ CUPS ¼" Soudough bread, cubed
2 medium delicata squash
olive oil
salt and pepper
6 Ozs. Italian sausage
(use mild, sweet or hot, your choice)
2 Tbs butter
½ onion, diced
2 ribs celery, diced
4 Ozs. cremini mushrooms, sliced
1 tsp thyme
½ tsp rubbed sage
1 CUP chicken stock
1 egg, beaten
1 Tbs parsley, chopped
Directions:
Pre heat your oven to 375, then line a sheat pan with parchment paper.
Spread bread on your pan, then toast for 15 minutes and then put them into a large bowl.
Slice squash in half, lengthwise and scoop out the seeds, they can be save and rosted.
Brush the cut sides with olive oil and season with salt and pepper.
Put squash, cut side down, on the pan and roast for 25 minutes.
(You can toast the bread and squash at the same time if both will fit in your oven, just remove the bread after 15 minutes.)
While the squash is roasting, make the stuffing, by first removing the sausage from its casing, and breaking it into chunks.
Heat a large fry pan over medium heat and add a little olive oil.
Add the sausage and brown it, breaking it up into small crumbles.
Transfer the browned sausage to the large bowl with the bread cubes using a slotted spoon.
Melt the butter in the skillet, then add onions and celery and saute for 2 to 3 minutes.
Add mushrooms, thyme and sage and saute for a 6 to 8 minutes, until vegetables soften.
Pour the vegetables into the bowl with the sausage, bread, and chicken stock.
Toss to combine and to allow the bread to absorb the liquid.
Stir in the beaten egg and fresh parsley.
Remove the squash from the oven and carefully turn it cut side up.
Spoon the stuffing into the cavity of each squash half.
Bake squash for 20 to 25 minutes, until it is fork tender and stuffing is browned on top. Enjoy!
Pre heat your oven to 375, then line a sheat pan with parchment paper.
Spread bread on your pan, then toast for 15 minutes and then put them into a large bowl.
Slice squash in half, lengthwise and scoop out the seeds, they can be save and rosted.
Brush the cut sides with olive oil and season with salt and pepper.
Put squash, cut side down, on the pan and roast for 25 minutes.
(You can toast the bread and squash at the same time if both will fit in your oven, just remove the bread after 15 minutes.)
While the squash is roasting, make the stuffing, by first removing the sausage from its casing, and breaking it into chunks.
Heat a large fry pan over medium heat and add a little olive oil.
Add the sausage and brown it, breaking it up into small crumbles.
Transfer the browned sausage to the large bowl with the bread cubes using a slotted spoon.
Melt the butter in the skillet, then add onions and celery and saute for 2 to 3 minutes.
Add mushrooms, thyme and sage and saute for a 6 to 8 minutes, until vegetables soften.
Pour the vegetables into the bowl with the sausage, bread, and chicken stock.
Toss to combine and to allow the bread to absorb the liquid.
Stir in the beaten egg and fresh parsley.
Remove the squash from the oven and carefully turn it cut side up.
Spoon the stuffing into the cavity of each squash half.
Bake squash for 20 to 25 minutes, until it is fork tender and stuffing is browned on top. Enjoy!
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