Baked Butternut Squash Stuffed With Apples And Sausage - cooking recipe

Ingredients

2 (1 lb) butternut squash, halved and seeded
1 tablespoon vegetable oil
8 ounces fresh bulk sausage (I use Jimmy Dean's Maple)
2 apples, peeled and cubed into 1/4-inch cubes
2 tablespoons butter
1/2 cup chopped pecans
1 tablespoon brown sugar
1/4 teaspoon ground sage
salt and pepper
1 tablespoon butter, cut into bits
1 tablespoon brown sugar

Preparation

Preheat oven to 375.
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, 30-40 minutes.
Keep the oven on.
Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink.
Add apple.
Cook, stirring until crisp-tender.
Let cool slightly.
Scoop out the squash, leaving 3/8 inch thick shells.
Lightly mix the squash pulp into the sausage mixture breaking up squash as little as possible.
Mix the butter, brown sugar, pecans, 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, 20-25 minutes.
Let cool for several minutes before serving.