Corona Cookbook: Stuffed Squash
Leftover Filling Great with Pasta
By: Liz Cunningham - May 20, 2020
STUFFED BUTERNUT SQUASH
- squash, any type, cut in half
- onion, chopped
3 cloves of garlic, chopped
1 lb. loose Italian sausage, I prefer sweet*
½ lb. Mushrooms, chopped
Splash of dry vermouth or white wine
2 Tablespoons of butter
Cut squash in half and scoop out seeds and some squash to make the pocket larger to stuff.
Place each half face down on a lightly oiled cookie sheet and bake @350 degrees until cooked.
Saute sausage in a little olive or avocado oil. With a slotted spoon, remove sausage but leave residue in pan.
Saute onion and scooped out chopped pieces of squash, then add garlic, until done.
In a separate sauce pan, melt the butter and add the mushroom, cook until soft. Pour in a splash of dry vermouth or white wine and continue until nice and brown.
*you can use any ground meat or make it vegetarian.
Mix everything in a bowl (add spiced if you like) and carefully stuff the cooked squash. Place back on cookie sheet and briefly reheat.
I always use any leftover stuffing the next night on pasta, add a little grated parmigiana cheese and parsley.