Baked Butternut Squash with Italian Sausage Stuffing

• Meat

  • 3 1/2 cups Chicken or turkey stock
  • 1 lb Italian chicken or turkey sausage, ground sweet

• Produce

  • 5 cups Butternut squash
  • 2 Celery sticks
  • 3 cloves Garlic
  • 1 Onion, large
  • 4 tbsp Sage, fresh leaves
  • 2 tbsp Thyme, fresh leaves

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Of salt and pepper

• Oils & Vinegars

  • 1 Oil spray, Nonstick
  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 20 oz Sourdough bread

• Dairy

  • 1/2 cup Asiago cheese
  • 1/2 cup Butter
  • 1/2 cup Parmesan cheese, grated

Found on tasteandsee.com

Description

Directions

• Preheat the oven to 400 degrees.
• Toss butternut squash with 1 tablespoon of olive oil and ½ teaspoon salt and pepper. Bake on a parchment-lined baking sheet for 15 minutes.
• Meanwhile, cook the sausage in a saucepan over medium-high heat for 6-8 minutes. Add garlic, onion, celery, sage, and thyme. Sauté for 3 more minutes then remove from heat.
• Remove squash from the oven after 15 minutes, then turn the oven down to 375.
• Beat the eggs, and stir them into the chicken stock.
• In a large bowl combine the bread cubes, sausage mixture, baked squash, Parmesan and Asiago cheese, and ½ teaspoon salt and pepper.
• Pour half the chicken stock/egg mixture into the bowl, distributing evenly, and gently fold together.
• Pour the rest of the chicken stock liquid and the melted butter evenly over the mixture, and gently fold together again.
• Spray a 9 X 13 dish with cooking spray and add the stuffing mixture.
• Bake for 30-35 minutes uncovered.

Nutrition