Barefoot by the Sea: Finding Comfort in Squash

Friday, November 12, 2010

Finding Comfort in Squash

This yummy and economical recipe was a huge hit with our family.  

Baked stuffed butternut squash with sausage and apple

  • 2 butternut squash, halved and seeded
  • 1 tablespoon butter, melted
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon ground sage
  • 1 lb chicken sausage (casings removed)
  • 1/2 cup onion, finely chopped
  • 1 celery rib, finely chopped
  • 4 ounces mushrooms, chopped
  • 2 apples, cored and grated (I used macintosh)
  • 1 cup fine breadcrumbs
  • 1/2 teaspoon sage
  • salt and pepper
  • 1 egg, beaten
  • 2 tablespoons fresh parsley, chopped
1 Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.  
2 Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
3 Meanwhile make stuffing: Cook sausage (I used organic chicken sausage but anything will work) until light brown. Remove sausage to a colander to drain.  Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.  
4 Combine the sausage, vegetables, and breadcrumbs in a large bowl.
5 Season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).  
6 Stir in the egg and parsley. 
7 Fill the squash halves with stuffing-they should be slightly mounded.
8. Return to oven and bake, covered, for 20 more minutes, until the egg is set. 
9. Garnish as desired with parsley and shredded romano cheese.
This is our new comfort food!  Served with a light salad, it's a great "go to" meal!  Have a great weekend!


  1. Mmm, that sounds really good. Thanks for sharing that recipe :D

  2. its 1.15am here in malaysia i feel hungry :D

  3. Looks good. And I have a ton of squash to use!

  4. That looks yummy, I love how half a squash=a whole meal.
    I'm following from the Etsy forum. I would love it if you followed back. : )


  5. Just wanted you to know that I'm making this tomorrow as a Thanksgiving side dish :)


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