Squash Stuffed with Sausage and Apple

What says Fall time more than pumpkins and squash? I guess pumpkins really are just a variety of squash. But anyway, I love to eat both in all kinds of ways.

For this recipe, start by cutting the squash in half, scoop out the seed and stringy stuff, brush with vegetable oil, cover with tin foil and bake.



The original recipe calls for butternut squash but acorn is what came in our Full Circle Farm boxes last week, that worked just fine.



Jimmy Dean sausage represents all that is good with the world. Check out that awesome bush village pricing. Most places this would cost about $2.50 but this little package had a long hard journey to get here.



Brown the sausage.
 


Peel (or not) the apple and cut into 1/4 inch cubes.



Throw the apples in with the sausage.



Scoop out the squash leaving about a 3/8 inch shell.



Gently mix the squash, sausage, apples, butter, brown sugar and spices.

Place that goodness inside the squash shells, sprinkle a little sugar on top and bake.



I have successfully taken a healthy vegetable (or is it a fruit?) like squash and turned it into a sugary, pig fat laden meal.

I originally got this recipe from the Joy of Cooking but the same recipe, minus the pecans can be found here. Though I think pecans would be a great addition. Next time.

~AnnMarie