How to make Baked Stuffed Butternut Squash:
1. In a large non-stick skillet, heat olive oil to medium-high heat. Add Premio Sweet/Mild Italian Sausage, onions, bell peppers, Italian seasoning, salt and black pepper and cook for 2 1/2minutes, or until almost cooked thoroughly, stirring occasionally. Add the garlic to sausage and vegetable mixture, and continue cooking an additional 2 1/2 minutes, or until sausage is no longer pink and vegetables are tender, stirring occasionally. Remove from heat and drain cooked sausage and vegetable mixture onto a plate lined well with paper towels to drain excess grease; set aside.
2. Heat oven to 350 degrees F. Grease the bottom and sides of a 13 x 9 x 2-inch glass baking dish with 1 tablespoon of softened butter. Pierce several holes throughout each halved squash, with the tines of a fork. Using a melon baller, grapefruit spoon or a sharp edged spoon, trim away each halved squash on the top center handle part, and make an extra 2-inch wide lengthwise canal shaped indention leading to the bottom seeded hallowed out cavity. Lightly butter the inside of each halved squash with the remaining 2 tablespoons of softened butter. Divide the stuffing sausage and vegetable mixture between the prepared halves of squash to add the filling into the newly added indentions and cavities. Sprinkle over top of each filled stuffed squash halves with equal amounts of fontina cheese. Place cheese stuffed squash halves into the prepared buttered baking pan about an 1-inch apart. Cover baking pan with a large sheet of aluminum foil over the top and sides.
3. Bake 50 to 60 Minutes for medium size squash and for small size squash 40 to 50 minutes, or until stuffed squashed is cooked thoroughly and squash is tender when pierced lightly with a fork. Place onto a cooling rack, remove sheet of aluminum foil, and let cool 5 minutes to set.
4. Serve hot one medium size halved cooked stuffed squash each, onto 8 individual serving plates, or serve two small size squash halves onto 6 individual serving plates.
Prep Time: 25 Minutes
Cook Time: 5 Minutes
Bake Time: 50 to 60 Minutes for medium size squash or 40 to 50 Minutes for small squash
Yields: 6 to 8 Servings
Recipe submitted by Brenda W.