Mom's Sausage & Butternut Squash

Directions

Fry sausage; scramble until thoroughly done and drain.

Bake squash in pan at 350℉ (180℃) face down in a pan with water barely covering the bottom, for about 1 hour.

(When you poke it, dimple will remain.)

Cool squash.

Return sausage to skillet.

Scoop squash into skillet, leaving about ¼ inch in shell to hold shape.

Stir squash and spices with sausage.

In small bowl, beat egg and milk; blend into cold mixture.

Spoon back into skins and bake at 350℉ (180℃) for 45 minutes or until set, with no water in the pan.

Just before serving, dot tops with butter.