Twice Baked Butternut Squash
This complete meal can be served family style or use baby squash for individual portions.
Ingredients
1 large or 2 small winter butternut squash
1 lb hot italian sausage
1 onion, sliced thinly
3 cloves garlic, minced
2 apples, diced
2 cups cooked buckwheat
4 oz grated cheddar
Method
- Heat oven to 400 F
- Cut the squash in half lengthwise to make two equal sides
- Place the squash cut side down and bake until the squash is tender when pressed with a finger
- Remove from the oven and allow to cool for 10 minutes
- Meanwhile, in a large frying pan brown the sausage over medium heat until cooked through
- Remove the meat but leave the remaining fat and add the onion and garlic with a big pinch of salt then reduce the heat to low and allow to sweat until soft
- Add the apples and cook until soft but not falling apart
- Then add the meat and buckwheat back to the frying pan, toss to combine, and then remove from the heat
- Flip the squash over and discard the seeds then scoop the pulp away from the skin leaving an inch of flesh around the skin to hold the squash shape
- Mix the squash flesh with the sausage and buckwheat filling then return to the squash body
- Top with the grated cheddar and return to the oven until the filling is warm and the cheese is melted, about 15 minutes
- Remove and serve with a big salad
