Stuffed Butternut Squash 2 butternut squash ends or whole 1 cup cooked sausage, ground 2 cups cooked bread stuffing 1 cup chopped walnuts 1/4 -1/2 cup cold gravy 1 tsp poultry seasoning Prepare the butternut squash. I chose to use the end of the butternut squash because it was a lunch option. If you are making this as a main course, you can use the entire butternut squash. It makes a nice presentation. I use an ice cream scoop to remove the fibers and seeds. It makes the job easy. Lay your butternut squash, cut side down, on a greased baking sheet and bake until tender. I baked at 350 degrees for approximately 25 minutes. While the butternut squash is baking, prepare your filling. Chop the nuts by hand or in a food processor. If you use a food processor, do not chop them too fine. Place them in the bowl. Add the leftover bread stuffing. Break the stuffing into small pieces. Add the cooked ground sausage meat. (In my recipe, I used leftover cooked ground hamburger, but the recipe is much better made with cooked ground sausage. My choice would be Jimmy Dean sausage. I don’t have access to that, but I like to use breakfast sausage patties, which come already cooked.
On the menu board, I wrote stuffed Butternut Squash with the option of gravy, maple syrup, cranberry sauce, or a combination of the three. I was so pleased with how popular it was. I had four left over and put them on the menu board for supper, and they didn’t last long, with the crew asking, “Do you have any of that stuffed squash left?” I had another crew member tell me that I was the first person to get him to eat butternut squash. I like it when someone tries something new. much filling you put in. I was serving mine as a main course, so I put a lot of filling in. If you were serving this as a side dish, you could use less filling. and I put them in my food processor and pulse until it resembles ground hamburger meat.) Bind the ingredients together with cold leftover gravy. I like to use an ice cream scoop again to scoop the filling into the cooked butternut squash cavities. Using the ice cream scoop ensures that each portion is equal. Bake the filled butternut squash at 350 degrees until hot and a little crisp on top. The cooking time will depend on how
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