Stuffed Baked Squash
By: Applegate Farms
For one of the tastiest fall recipes around, reach for this Stuffed Baked Squash from Applegate Farms. This is truly one of of the tastiest butternut squash recipes you're bound to find!
Notes
Recipe courtesy Applegate Farms Organic Meats & Natural Meats
Ingredients
- 2 1-pound butternut squash, with one halved and seeded and the other cubed and seeded
- 1 tablespoon vegetable oil
- 8 ounce Applegate Farms Natural Chicken and Sage Breakfast Sausage, already cooked
- Handful of spinach
- 2 cloves organic garlic
- 1/2 a white onion
- 1 red pepper
- 2 tablespoon butter
- 1 tablespoon brown sugar
- 1/4 teaspoon ground sage
- Salt and pepper
Instructions
- Preheat oven to 375 degrees F. Lightly oil baking dish.
- Half squash lengthwise and remove seeds. Arrange squash cut side up on the baking dish. Brush lightly with oil and cover with foil. Bake until almost tender, 30 to 40 minutes. Keep the oven on.
- Meanwhile, add chopped red pepper, garlic and onion to skillet and cook over medium heat until softened. Add spinach and crumbled leftover Applegate Farms Natural Chicken and Sage Breakfast Sausage. Cook, stirring until spinach is wilted. Let cool slightly.
- Scoop out one squash, leaving 3/8-inch thick shells. Cube remaining squash, eliminating skins. Lightly mix the squash cubes into the sausage and vegetable stuffing mixture breaking up squash as little as possible. Mix the butter, brown sugar, sage, salt and pepper. Pile the stuffing into the squash halves.
- Dot with bits of butter and brown sugar. Bake uncovered until piping hot and brown and crusty on top, 20 to 25 minutes. Let cool for several minutes before serving.