Butternut Squash stuffed with Sausage and Apples

By Rebecca Batchie


1 medium to large Butternut squash                   1 cup sausage or meatless equivalent

1 large, tart apple, cut into small pieces                 (i.e. Gimme Lean)

1 medium onion, diced                                      olive oil for sautéing

¼ tsp dried sage                                               salt and pepper to taste



Halve squash and de-seed; bake 30-40 minutes at 375 F.  Set squash aside until cool enough to handle; scoop out flesh leaving 3/8” on the skin, cut scooped out flesh into cubes.  Heat olive oil in a large saucepan and sauté onion until translucent; crumble sausage and brown in pan with the onion, sauté until barely tender.  Mix in apple, cubed squash, and sage.  Add salt and pepper to taste.  Stuff the squash with the apple and sausage mixture; bake 25 minutes more.