1 Review

I had a couple of problems with this in the execution, but overall, we loved the flavors and idea. My squash was about 4 lbs, but took far longer than twice as long to cook and was still not quite done. I also elected not to re-bake in the shells since I didn't care about presentation - ended up making it into more of a casserole, which worked. I would peel and cube the squash first and roast it that way for time's sake. I might even do that the day before. We used 2 lb pork breakfast sausage. I enjoyed that flavor and would do that again. Italian sausage would probably also be good but I wouldn't use turkey sausage. Thank you for the idea!

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evewitch December 01, 2012
Apple and Sausage Stuffed Butternut Squash