*  Exported from  MasterCook  *

          Baked Butternut Squash Stuffed With Sausage And Apples

Recipe By     : Joy of Cooking, copyright 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : 30 % Cff Or Less

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      1 Pound       butternut squashes -- halved and seeded
   1      Tablespoon    vegetable oil
   8      Ounces        well-seasoned fresh bulk sausage
   1      Large         tart green apple -- peel, 1/4" cube cut
   2      Tablespoons   butter -- room temperature
   1      Tablespoon    packed dark brown sugar
     1/4  Teaspoon      ground sage
                        salt and pepper -- to taste
   1      Tablespoon    butter -- cut into bits
   1      Tablespoon    dark brown sugar

Serves 4

Position a rack in the center of the oven.  Preheat the oven to 375
degrees F. Lightly oil a baking dish large enough to hold the squash.
Halve squash lengthwise and remove the seeds and strings.  Arrange
the squash cut side up in the baking dish and brush lightly with the
oil.  Cover with a lid or aluminum foil and bake until almost tender,
30 to 40 minutes.  Keep the oven on.

Meanwhile,  crumble the sausage into a skillet and cook over medium
heat until no longer pink.  Without draining off the fat, add the
apple.  Cook, stirring, for several minutes, just until crisp-tender.
Remove from the heat.  When the squash is cooked, let it cool
slightly, then scoop out most of the flesh, leaving 3/8-inch-thick
shells.  Lightly mix the squash pulp into the sausage mixture,
breaking up the squash as little as possible.  Mix in 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.



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