Monday, November 12, 2012

In Season: Butternut Squash

Our heater died about  3 weeks ago. And we’ve been too cheap to replace it . What’s a little cold right? Wrong. Now that it’s getting down in the 30’s and 40’s at night we’re cold. Like sweatshirts in bed cold. Ask the dog. It’s so cold even she sleeps in the bed with us now.

We finally broke down and called someone but it will be at least a week before we have a new system. So I’ve been using every excuse to cook since our gas stove heats up the kitchen. 

My favorite hot meal to make in the fall is stuffed butternut squash. Earthy, nutty and, of course, hot!.

What You'll Need:1 butternut squash, halved and seeded
3/4 lb hot sausage
1 small bell pepper
1 small Vidalia onion
2 cups stuffing, prepared
1/4 cup pecans, toasted
Salt, pepper, cumin, garlic powder, nutmeg

What to Do:
Place squash halves cut side down on an oiled baking sheet. Roast squash at 350 degrees for about an hour or until tender.  While squash is cooking, brown sausage. Reserve fat and use it to saute the peppers and onions until the onions are clear. Combine sausage, vegetables, stuffing and nuts in a large bowl. Season to taste. Spoon into squash halves.


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