The ingredients for these 2 recipes are identical. It's really just a matter of preference in how you'd like to serve them. Is it going to be a main dish, or a side? Just for 4, or a group? These are both "hurry it up" type meal. You can revise it to just the ol' cook in the oven method if you'd like to, but I rarely allow myself enough time for that unless I'm really on top of the ball.
2 acorn or 2 butternut squash
1 lb Italian Sausage (store-bought or homemade)
1 carrot, chopped finely
1 stalk celery, chopped finely
1/2 red onion, chopped finely
2 T. Italian seasoning
1/4 c. fresh parsley, chopped finely
Sausage Stuffed Squash
Cut, seed, and peal the butternut or acorn squash.
(Save the seeds for pepitas!) I used a butternut squash and sliced the top solid part and set those aside. Place the two squash "bowls" into a microwavable glass dish (such as pyrex) with a 1/2" of water. Microwave for about 5 minutes, or until tender, but not too tender.
In a frying pan, mix the sausage, carrot, celery, onion, Italian seasoning, salt, and pepper. Cook until sausage is done. Add 1 egg and scramble the mix (it should not be very egg-y). Add the parsley and drizzle with a little more olive oil. Scoop into squash bowls and broil in the oven for about 5 minutes, or until nice and hot and the meat is slightly browned.
With the slices of squash, you should microwave those on a microwavable, oven-safe plate or tray (I used my small stone). Make sure they are covered Drizzle with olive oil, salt and pepper, and broil along with the sausage bowl.
Serves 4 as a main dish this way.
Prepare the sausage the same way as above. Mix with the squash cubes, place in a casserole dish, and bake until heated through, squash is completely tender, and ready to serve.
This way is great as a side!
Enjoy your Squasage!
What other sweet or savory squash sides do you enjoy for the holidays?