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This was such a delicious supper! I made exactly as directed, except I used original sausage -- wish I would have done the maple like suggested, that would have been a great flavor addition to this. I was just cooking for myself, so I halved the recipe to make 1 squash (2 halves). I ate the one half and then scrapped the other one into a bowl to eat for lunch tomorrow. Can't wait! Thanks for posting such a yummy recipe!

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Shelby Jo September 10, 2011

This was my first time cooking butternut squash and this was a great recipe to start with! I used spicy Italian sausage with was a nice match with the sweet flavours of the apples and sugar. I think this could be a great make ahead recipe for my next dinner party. Thank you for posting! :)

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piseag March 18, 2011

meh, not bad, but not overwhelmingly great - i'm sure that user error proved to be some of my downfall, though! one thing i did notice is that the amount of cooking time for the squash is far greater than the recipe indicates. i actually ended up sticking the halves into the microwave after the 40 min time came and went. i'd suggest either increasing the amount of time or turning the oven up!

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abwick November 03, 2009

Good. I had high expectations for this recipe as I love all of the ingredients. This looked so beautiful when completed, but I found the flavors to be not as balanced as I had anticipated. I think I would first mash the pulp with butter (and use a bit more) and cream or milk, then add the herbs & seasonings and even some additional flavors such as raisins, cinnamon etc - to give it a bit more flavor. I was also wishing there were quite a bit more sausage in the recipe - next time I will use more.

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HeatherFeather November 11, 2003

I'm adding this to my Great Recipes list. It was amazing! I used regular beef sausage, unpeeled apples and omitted the pecans (only because I didn't have any in the house). I dotted the tops with the mix of brown sugar, butter, sage, and salt and pepper, which did away with the second round of butter and brown sugar. The other great thing about this recipe is that I prepared the whole thing in the morning and it kept in the fridge till suppertime when all I had to do was pop it in the oven. A BIG thank you, chef Jan Marie!

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woodland hues November 06, 2003

*Continued* Look more pleasing. I love the taste of this dish

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lynda_gould_11764970 November 22, 2014

Yum! This was a new flavor experience for my hubby and I and we really enjoyed it. I used acorn squash and walnuts instead of butternut and pecans just because that's what I had and I doubled the amount of sausage to make it heartier. My 2 year old liked it too! Will make again. Thanks!

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kllywlmt February 15, 2014

This was good. It is similar to a baked acorn squash recipe we like... but the acorn squash size/serving is a better size for a single serving and is easier to serve, I think.

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RigelBee January 05, 2014

Time allotted for this recipe is dependent on starting with a nice, ripe Butternut squash. Now two hours into this, still trying to cook my relatively unripe butternut to the point that it is scoopable to add to the other ingredients to complete this dish. Otherwise, the recipe, ingredients, etc. all look great to this point!

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Willmar Lefse Boy November 12, 2011
Baked Butternut Squash Stuffed With Apples and Sausage