I love a good “fall” recipe. I also love trying to cook anything new that might interest my family. And, also, as well, I love trying recipes that I can change easily depending on what I have on hand. So, with no further ado, I give you….THE CORNUCOPIA OF GOOOOOODNESSSS!

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I use a mixture of sausage and beef because Scallop is not a sausage fan and would immediately nix the dish if he could tell that’s what was in it – but somehow when it’s mixed with beef it doesn’t bother him. I’ve seen this done with eggplant, without the sun-dried tomatoes, and with other types of vegetables. I also think it could be a GREAT vegetarian dish if you replaced the meat with quinoa or something similar! I can’t say that Scallop loves this dish (“ew, squash!”) but it is a HUGE hit with me, Mr. Oyster, and Pearl. We hope you love it too!!

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Loosely adapted from here

Ingredients:

  • 1 butternut squash (1 1/2-2 lbs) – cut in half and seeds scooped out
  • 1/2 lb ground sausage
  • 1/2 lb ground beef
  • 1 red bell pepper – seeds removed and chopped
  • 1 yellow bell pepper – seeds removed and chopped
  • 1/2 cup onion – chopped
  • 8 oz mushrooms – rinsed and chopped
  • 1/4 cup sun-dried tomatoes – chopped
  • salt, pepper, and garlic powder – to taste
  • pinch crushed red pepper
  • 1/2 cup parmesan cheese – grated

Instructions:

  1. Preheat the oven to 375°F.
  2. Coat the squash with olive oil and season it with salt and pepper. Place it, cut side down, on a baking sheet lined with foil. Bake for 35-45 minutes.
  3. While the squash is baking, brown the meats in a large skillet over medium-high heat. Season with salt and pepper and garlic powder.
  4. Remove meat with a slotted spoon and put in a small bowl. Then add vegetables into the remaining oil and saute until softened. Season lightly with salt and pepper. Add the meat back into the skillet and mix all together.
  5. Once the baked squash is cool enough to handle, scoop out a little of the center (to make a well for the stuffing). Spoon in the filling and top with the cheese.
  6. Bake the squash for another 15-20 minutes.