This is another of my imprecise recipes. It all depends on how much food you want to cook. Deal with it. *G*

The original recipe called for the squash to be scooped out of the skins, leaving them intact to re-stuff with the sausage mixture. This is a whole lot of trouble for nothing but to make it pretty on the table. Since I have no one I need to impress, I gave up on all that extra work. It tastes just as good in a casserole dish.

I don't have a picture for you. I'd have to cook this to get one, and I just made a pot of soup yesterday. There is such a thing as too much food you know.


Sausage Stuffed Butternut Squash

butternut squashes
sweet Italian sausage
onion
garlic
Progresso Italian seasoned croutons
parsley
egg(s), beaten
salt and pepper to taste


Cook squash, remove seeds, scoop out flesh.

Remove sausage from casings, fry, and drain.

Saute onion in a little of the sausage grease (and the garlic and parsley too, if fresh, if not don't bother)

Mix sausage, onions, seasonings, eggs and croutons with squash innards. You want this to be the consistancy of your Thanksgiving turkey dressing, not too dry, not too sloppy.

Put into buttered baking dish and bake uncovered at 375 until it looks done - at least 1/2 hour, no more than an hour.

Enjoy!