Buttercup Squash with Sausage and Apple Dressing

Brown the sausage over medium heat. Once it’s browned, add onion and apple and continue cooking over medium heat for about five minutes. Add butter and bread and sauté until the butter is melted, reduce heat to low.

In a medium sized bowl, whisk together broth and egg, add in salt, pepper, and cheese. Pour egg mixture into skillet and mix well. When combined remove from heat.

Stuff 1/2 of the mixture into the *cleaned squash shells. Place squash in a 9×13 pan, cover the bottom of the pan with water (about 1/2 cup for me). Bake at 400F for 45 minutes or until a fork can be easily inserted into the skin of the squash. If the stuffing begins to burn, tent the stuffing with a small piece of foil. Allow squash to rest for ten minutes and then cut into fourths for serving.

If you have leftover stuffing: Put the rest of the stuffing into a small greased pan. Cook until browned. I make this for those who like extra dressing with their meal.

*Cut the top off of the squash as if you were preparing to carve a pumpkin. Remove seeds and strings from inside, rinse. If they do not set flat, cut off a bit of the bottom until level, but don’t cut into cavity.