Winter Squash Stuffed with Sausage


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Sausage, apple and chestnuts make this a fancy side dish or light dinner - either way it's delicious.

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  • 2 butternut or acorn squash, about 1 lb. each
  • 2 oz. unsalted butter
  • 2 Tbs. Maple syrup
  • 1 pinch ground cinnamon
  • 1 pinch grated nutmeg
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 lb. pork sausage, bulk
  • 1 Granny Smith apple, peeled, chopped
  • 1/4 C. Delmarvelous chestnuts, roasted, peeled & finely chopped

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Preheat the oven to 350 degrees. Cut each squash in half lengthwise, and scoop out the seeds and fibrous material. In a medium saucepan, melt the butter, stir in the syrup, cinnamon, nutmeg, salt, and pepper. Add 1 or 2 Tbs. of this mixture to the hollow center of each squash and brush it on the cut surface of the squash. Reserve the rest. Bake the squash uncovered, cut side up, for about 40 minutes, or until the flesh is partially cooked. Meanwhile, prepare the stuffing. In a large bowl, mix the sausage, apple, and Delmarvelous Chestnuts. Remove the squash from the oven, and pour the liquid from the center of each half into this mixture. Scoop out some of the partially cooked flesh from the squash shells to expand the cavity. Chop this rough mixture and mix into the stuffing. Adjust flavor with salt and pepper. Stuff the squash with the stuffing. Brush the squash with a little melted butter and maple syrup. Cover with foil and bake 35-40 minutes more.

Yield: 4 servings

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