Mom's Sausage & Butternut Squash
Yield
4 servingsPrep
10 minCook
105 minReady
125 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sausage
|
|
| 2 | each |
butternut squash
halved |
*
|
| 1 | large |
eggs
|
|
| 2 | tablespoons |
milk
or less |
|
| 1 | each |
onions
chopped, opt. |
|
| ¼ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
tarragon leaves
|
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sausage
|
|
| 2 | each |
butternut squash
halved |
*
|
| 1 | large |
eggs
|
|
| 3E+1 | ml |
milk
or less |
|
| 1 | each |
onions
chopped, opt. |
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
tarragon leaves
|
|
| 1 | x |
butter
|
*
|
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.
