Stuffed Blue Hubbard Squash

11/08/2018
by Marcia Hawkins

Ingredients:

  • One blue hubbard squash, cut in half lengthwise, and seed/pulp removed
  • Two 16 oz. packages pork breakfast sausage, thawed 
  • Two Granny Smith apple, coarsely chopped
  • One Vidalia onion, coarsely chopped
  • 1/2 cup brown sugar
  • 1/2 stick of butter
  • Sea salt and pepper to taste

Directions:


  1. Preheat oven to 400 degrees Fairenheit.
  2. Butter the entire surface of both halves of the squash, and sprinkle with salt and pepper.
  3. Bake squash cavity-down on a large baking sheet for 30-45 minutes or until flesh is soft when pierced with a fork.
  4. Meanwhile brown sausage in a fry pan on medium heat, for about 10 minutes. Add chopped onions and apples to the mixture and cook another 5-10 minutes.  
  5. Remove squash from oven and stuff with sausage apple mixture. Sprinkle brown sugar on top, and bake cavity-side up at 400 degrees Fairenheit for another 10 minutes. 
  6. Cool for 10-15 minutes and enjoy!