This was a favorite dish in my last class: “Italian Fall Farmer’s Table” at Draeger’s. This stuffed butternut squash could be a great addition to your Thanksgiving menu. It looks beautiful on a plate and it is very easy to make. You can substitute the meat with mushrooms for a vegetarian option.
Stuffed Butternut Squash with Caramelized Onions, Sausage
- 1 butternut squash
- Olive oil
- Salt to taste
- Pepper to taste
- 1 pound Italian sausage, crumbled
- 1 garlic clove, diced
- 1 onion, diced
- 3/4 cup white wine
- 1 1/2 cup Parmigiano-Reggiano
- 1 tablespoon olive oil
- 1/2 teaspoon powdered cumin
- Ground nutmeg to taste
- ¼ cup parsley, chopped
Wash the butternut squash and cut it in half (lengthwise). Using a spoon, take off the seeds. Season it with olive oil, salt, pepper and nutmeg. Bake the halves for 35-40 min in a 475F preheated oven, covered with parchment paper.
Carefully scoop out the flesh, leaving about 1/2 inch around the edges to keep the squash intact. Combine squashes flesh with sausage filling and half of parmigiano. Stuff the squash shells with this filling. Top with remaining cheese.