Baked Butternut Squash and Italian Sausage Stuffing

I got this recipe from Marcy while at the Bargain Shop on Joint Base Elmemdorf/Ft Richardson, Alaska for stuffed butternut squash and combined it with a recipe from Pioneer Woman of how to roast Butternut Squash. In my version, the Butternut Squash is cubed, after peeling and baked in butter until soft, then the meat mixture is combined. This makes a wonderfully filling casserole. Note: In Marcy's original recipe the bowl of the squash, where the seeds were, is filled with the sausage mixture.

• Ready In: 1 hr 10 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 1  medium  butternut squash, peeled, seeded, and cubed
• 4  tablespoons butter, melted
• 1  lb Italian sausage, out of casings
• 1⁄2 cup onion, chopped
• 1⁄2 cup red bell pepper, chopped
• 3  tablespoons olive oil
• 1  tablespoon garlic, minced
• 1  cup  French bread cubes
• 1⁄2 cup chicken broth
• 1  cup mozzarella cheese, grated
• 1  cup monterey jack cheese, grated
• 1  tablespoon parsley, chopped
• 1  teaspoon sage
• 1  large egg
•  salt and pepper

Directions

1. Preheat oven to 350 degrees. In casserole pan, melt the butter and add cubed butternut squash . You can salt and pepper at this point, if you want. Toss the squash to make sure well coated and place casserole in oven and roast until soft or well browned. Mine took about 30 minutes, checking after 15 minutes.
2. In a skillet on top of the stove, brown the Italian Sausage and chopped onions and bell peppers. When onions are clear, add the garlic and olive oil, parsley, and sage. Mix well and cool slightly.
3. Remove the Squash from the oven and combine Meat mixture with the squash. Let cool slightly, salt and pepper to taste and add the egg and the Mozzarella and Monterrey Jack Cheese.
4. Mixing well and pat down into casserole pan.
5. Place casserole pan back in oven and cook until browned on top and dressing is set. In my oven this took about 30 minutes, checking after 15 minutes.