Roasted Stuffed Butternut Squash
Marjorie Blare, Dakota County Master Gardener
Looking for a special vegetable dish for the holidays? Or, how about a vegetable-main dish combination perfect for cold winter nights? What vegetable could fit the bill better than butternut squash? This recipe will make your mouth water and your tummy full.
Ingredients
Topping:
1/4 cup crumbled Feta
Fresh marjoram, parsley or oregano as a garnish
Honey (optional)
Filling:
1lb. (uncooked) of your favorite sausage
Squash:
1 large Butternut Squash, halved and seeded
2 TBSP Olive oil
Salt and pepper to taste or,
Garlic salt and smoked paprika.
Directions
Preheat oven or grill to 400°
Line a baking sheet with parchment paper. Brush olive oil on squash halves. Make several cuts in the neck and cube the neck, putting the cubes in the seed cavity.
Season to taste with salt and pepper or garlic salt and smoked paprika.
4. Stuff with the sausage.
If using the grill, place on an aluminum baking sheet, or whatever you might ordinarily use. Cook cut side up for 40-45 minutes or until done.
Top with feta cheese. Drizzle with honey, if desired. Run under broiler for a bit, if you want more color. Garnish with fresh marjoram, parsley or oregano.
Enjoy!
Photo Credit: Marjorie Blare (1-5)