Red Pepper & Sausage-Stuffed Butternut Squash
Serves 4 as a main dish
* 2 small-medium sized butternut squashes, rinsed, cut in half length-wise and seeded (since the seed cavity on a butternut is fairly small, I ended up gauging out more of the flesh out of the neck to make room for stuffing)
* 8 ounces sweet Italian pork sausage, loose (you can either buy it this way or remove it from the casings)
* 1 large onion, chopped
* 4 cloves of garlic, minced
* 1 large red bell pepper, cored, seeded and chopped
* 1 cup cooked short-grain brown rice
* 2 eggs, beaten
* 1/2 cup fresh basil, washed and chopped
* 1/4 cup fresh parsley, washed and chopped
* 1/2 cup grated Parmesan cheese
* 2 Tbsps olive oil
* Salt and pepper to taste
1. Preheat oven to 350°. Rub a little olive oil over the cut surface of each squash half and place, cut-side down on a heavy baking sheet. Bake until tender when pierced with a fork, 40-45 minutes.
2. Meanwhile, cook the sausage in a frying pan over medium heat until it is crumbly and lightly browned all over. Put the meat aside and use the fat in the pan to sautee the red pepper, onions and garlic until translucent, 5 to 7 minutes. Add the basil and cook for another 2-3 minutes. Transfer to a bowl and add the sausage and rice. Mix in the eggs, Parmesan, salt and pepper and stir well to combine.
3. Remove the cooked squash halves from the oven and fill the halves equally with the stuffing mixture. Bake, uncovered until the filling is slightly browned on top, about 15-20 minutes longer.
A few more recipes you might like:
- Butternut Squash Ravioli With Browned Butter, Sage, & Pinenuts
- Candied Butternut Squash
- Cider-Glazed Delicata Squash
- Sage and Nut-Stuffed Delicata Squash
- Risotto With Roasted Butternut Squash & Sage
- Sweet & Savory Stuffed Acorn Squash