The perfect fall meal with all the traditional flavors: sage, chestnuts, and squash. Topped with parmesan, this is a wining combination.
Sausage Stuffed Butternut Squash
Serves 6
Ingredients
3 small butternut squash
olive oil
salt and pepper
2 T butter
1 pound grass-fed ground beef
1 pound Italian sausage links, casings removed
1 medium onion, finely chopped
1/2 cup finely diced celery
3 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon black pepper
pinch of cayenne
1 bay leaf
1 tsp fennel seeds
1/2 cup white wine
2 cups water or chicken broth
1/2 cup chopped, roasted chestnuts, peeled
2 T butter
2 T maple syrup
fresh grated parmesan, about 1/2 cup or more
Directions
1. Preheat oven to 425. Cut squash lengthwise in half; discard seeds. Place squash on a large cookie sheet. Drizzle both sides with olive oil, and season with salt and pepper. Lay cut side down; cover, and bake until soft, 35-45 minutes. Set aside.
2. Meanwhile, in a large skillet, over medium heat, add 2 T butter and 1 T olive oil. Sauté' onion and celery until soft and translucent. Add garlic and cook one minute. Add ground beef and sausage, crumble and begin browning over medium-high heat. Once meat is combined, and still raw, add seasonings. Salt, pepper, oregano, sage, cayenne, and fennel. Continue stirring until meat is no longer pink, 5-7 minutes. Pour in wine and broth or water. Meat should be covered. Allow meat to simmer uncovered until almost all of the liquid is cooked off, about 30-40 minutes over low-medium. When liquid is almost absorbed, stir in chopped chestnuts. Once liquid is completely gone, the sausage is ready for the squash. Taste and adjust seasonings if needed.
3. Add 1 teaspoon butter in well and on top of cooked squash, drizzle each squash with 1 teaspoon maple syrup. Fill squash shell with sausage mixture. Sprinkle with cheese.
4. Broil 4-5 in. from heat until cheese is melted, 1-2 minutes. To serve, cut each half into 2 portions.
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