Heyy!!! I’ve got a wicked awesome Main-Dish recipe for you today! Sausage Stuffed B-Squash. It’s easy, fun and yummy! It reminds me of the Chicken Apple Stuffed Butternut Squash, but I think this one is easier and quicker! Check out that post for more details on my love of stuffed squash and all that jazz!
First off though — I just want to thank you guys for being so supportive and so amazing about the book!! I’m so excited that so many of you purchased it and cannot wait to see what you make from it!!
If you do cook from the book and post to social media, hash tag it with #poabbook so I can see!!!! And if you totally loved the book and have a moment I’d love it if you could leave a review on Amazon! {Thank you so, so much in advanced!}
Sausage Stuffed B-Squash
Prep Time: 50 mins- Cook Time: 15 mins
- Total Time: 1 hour 5 mins
Yield: 2
Print Recipe
Pin RecipeIngredients
- 1 medium butternut squash, cut in half length wise, guts and seeds removed
- fat of choice
- 1 medium onion, medium-fine dice
- 1 medium pepper {any color}, medium dice
- 6-8 oz {or more!} of your favorite sausage, cut or crumbled
- 1-2 tsp dried rosemary
- 1 Tbsp. apple cider vinegar
- • salt + pepper to taste
Instructions
- Pre-heat your oven to 375{F}
- Cut your pepper in half length wise, clean it out and the place it cut side down {skin side up} in about a pan with sides and add a little bit of water to it — roast the B-Squash until the inside is fork tender and cooked through — about 30-40 minutes
- While that’s having a good ol’ time in your oven, get a big skillet heating with your fat of choice {I used butter, lots of butter} and add in your onions and peppers to start cooking. When they’ve had a few minutes in there either chop up or crumble your sausage and add it into the pan. Let it finish cooking.
- When your B-Squash is cooked, set the pan on the counter and flip it over and carefully {REALLY carefully} scoop out the insides so you’re left with a really pretty bowl for your filling! Add one half’s insides into your pan with the peppers and sausage and the other half into a storage container {hello lunch tomorrow!}. Then leave your squash in the pan that you just roasted it in, except this time leave it “bowl” side up {or skin side down!}
- Give everything in the skillet a big mix, add in a little more fat and then add in your seasonings and apple cider vinegar. Give it one more stir, taste test and adjust if needed.
- Dot the inside of your squash with your fat of choice and then stuff it with your filling {I didn’t have any leftover, if you do save it for breakfast — it’s going to be a-mazing with eggs!
- Bake in the oven for 10-15 minutes.
- Serve and enjoy!
Notes
If you can’t afford or don’t have a fresh pepper don’t worry about it! Just use half a bag or so of your favorite frozen pepper strips! Heck you could rock a bag of frozen peppers and onions to make this cheaper AND easier!
Two things I both love…that looks delicious.
Love this recipe! It has become my one son’s favorite, I call it his new pizza 😉 Pairing it with some fried eggs and its so yummy. With 8 kids your site has helped me a ton! Love the chicken soup recipe too, that’s dinner tonight as a matter of fact.
This looks really delicious! I would love to make it! Thanks for sharing! It looks great! Greetings, Storage Raynerslane Ltd.