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  • Premio Cheese & Garlic Chicken Sausage Stuffed Squash
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    Premio Cheese & Garlic Chicken Sausage Stuffed Squash


    Serves 4 as main course or 8 as an appetizer.


    • 14 oz. Premio Cheese & Garlic Chicken Sausage, removed from casing.
    • 4 Yellow squash, split lengthwise and seeded
    • 1/2 cup minced onion
    • 3 Tablespoons Fresh thyme leaves, picked from stems
    • 2-eggs, whisked
    • 4-Tablespoons oat bran or semolina flour
    • 3 Tablespoons butter
    • Salt and Pepper
    • 6 Tablespoons lemon juice
    • 1/2 cup olive oil

    How to make Premio Cheese & Garlic Chicken Sausage Stuffed Squash:

    • Pre-heat oven to 350.  Bake squash, cut side down in shallow sheet tray with 1/2 inch of water. Cook about 10-12 minutes, flesh should still be firm. Remove from heat, turn upright, season with salt & pepper and cover.
    • In a large sauté pan on medium heat; melt butter, add Premio Italian Chicken Sausage w/Cheese & Garlic and breaking meat up as it cooks.
    • When meat starts to brown; add onions and continue to stir for 5 minutes.
    • Add thyme and Salt & pepper to taste.  Set aside to cool.
    • Whisk oat bran or semolina into eggs until smooth. Season with salt & pepper.
    • Combine well the sausage mixture with egg mixture.  
    • Divide sausage mix evenly among the 8 half of squash.  
    • Bake in over 15-20 minutes. Until the eggs are set.
    • While the stuffed squash is baking.  Whisk together the lemon juice and olive oil.
    • When cooled slightly, squash can be sliced 1 inch thick for presentation. Drizzle with lemon/olive oil dressing.  
    • Serve & Enjoy.


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